I used to make quiche with real, homemade pie crust quite frequently. And my Sweetie Pie husband loved it. In his mind, the losses associated with a growing family go something like this:
1. weekends spent rock climbing
2. quiche with homemade pie crust
In the past few years he has become quite a connoisseur of frittatas (a frittata basically being a crustless quiche), measuring each one by the standard of his beloved quiche with homemade pie crust. This one passed the test. I think the potatoes were the main selling point, but the fact that it was generally delicious didn’t hurt either.
I couldn’t eat it (too many allergens) but as the cook I liked it, too. It was easy to assemble. And, unlike many other frittata recipes, it did not exceed the suggested bake time in the recipe. Surely I’m not the only person that has been annoyed when dinner is an hour late, because the frittata has still not set?? Fear not, my friends. This one truly bakes in 30 minutes.
We had this dish for dinner with a salad and a loaf of bread, but it would be equally delicious for brunch or breakfast.
1. Place asparagus in a large shallow pan with just enough water to cover. Bring to a boil. Reduce heat and simmer for 2 minutes. Plunge asparagus into cold water to cool quickly. Cut asparagus into bite-size pieces. Divide asparagus, potato, and onion among the freezer bags.
I was sharing this meal with a family who is battling serious illness and so I was determined to make it organic. But when I went in search of organic asparagus, there was none to be found. I looked around to see what else looked healthful and delicious and fresh (and sturdy enough for a frittata) and settled on red bell peppers. So that’s what I ended up using. Which is why there’s something red (and nothing green) in the frittata in all the photos. Now, why I could find red bell peppers, but not asparagus in March is beyond me. But there you have it. If you, too, decide to use bell peppers, there’s no need to blanche them first. Just chop them up and throw them in the bag.
Also, the ingredient list seems to imply boiling the potatoes before cutting them, but I find it easier to cut first and then boil. The end result is pretty much the same. Do whichever one suits you the best.
I added three cloves of minced garlic (one for each bag) just because I put garlic in everything.
2. Lightly beat six eggs in a medium bowl. Add 1/2 cup cream, 1/2 tsp salt, and 1/4 tsp pepper. Pour into one freezer bag and seal. Repeat for the two remaining frittatas.
I used half and half instead of the cream. Not because I was worried about the fat content, but because it was what I had in the fridge. It worked fine.
One of the frittatas I made with coconut milk (the refrigerated kind, not the canned kind) because two members of the other family can’t have dairy. This substitution also worked out fine. Of course, you’ll get the fullest flavor with the cream, but I recognize not everyone can have it. So feel free to experiment a little bit.
The family I shared with is large-ish, so I took them two of the entrees and cooked one for my own family. This means that there were none left for the freezer. Which made me a little sad when I saw how much my family liked the dish. I will definitely be making another batch of this recipe for the freezer.
1. Thaw entree in the fridge and preheat oven to 425 degrees F.
2. Pour frittata into a lightly greased 8×8″ baking dish. Bake for 30 minutes, or until egg is cooked through and top is golden brown.
- 3 bags of Red Sauce
- 2 bags of Spanish Rice
- 0 bags of Asparagus and Potato Frittata (sniff, sniff)
Asparagus and Potato Frittata
You can substitute an equal quantity of some other sturdy veggie for the asparagus–bell peppers or broccoli would work well. <br>Recipe makes 3 entrees, 6-8 servings each.
Source: Fix, Freeze, Feast by Kati Neville and Lindsay Tkacsik
Course: Main (Vegetarian)
Main Ingredient: Eggs
- 2 pounds fresh asparagus cleaned and ends trimmed
- 3 pounds yellow-flesh potatoes boiled and cut into bite-size pieces
- 1 cup chopped onion (about 1 medium)
- 18 eggs
- 1 1⁄2 cups heavy cream
- 1 1⁄2 tsp salt
- 3⁄4 tsp black pepper
- 3 one-gallon freezer bags labeled
- Place asparagus in a large shallow pan with just enough water to cover. Bring to a boil. Reduce heat and simmer for 2 minutes. Plunge asparagus into cold water to cool quickly. Cut asparagus into bite-size pieces. Divide asparagus, potato, and onion among the freezer bags.
- Lightly beat six eggs in a medium bowl. Add 1/2 cup cream, 1/2 tsp salt, and 1/4 tsp pepper. Pour into one freezer bag and seal. Repeat for the two remaining frittatas.
- TO COOK:
- Thaw entree in the fridge.
- Preheat the oven to 425.
- Pour frittata into a lightly greased 8×8″ baking dish. Bake for 30 minutes, or until egg is cooked through and top is golden brown.