FRESCOLIO
This fritatta goes nicely with a salad of baby spinach or arugula dressed with Milanese Gremolata Infused EVOO and Sicilian Lemon White Balsamic for a light, healthy meal. Asparagus, Ham and Gruyère Frittata with Basil Infused EVOO SERVINGS: 8 | PREP TIME: 5 MIN | COOK TIME: 30 MIN | PASSIVE TIME: 15 MIN
INGREDIENTS
• 1 1/2 lbs Yukon gold potatoes, washed, unpeeled, cut into 1" pieces • 2 cups fresh asparagus spears, woody parts trimmed, cut into 1" pieces • 1 bunch green onion, finely chopped • 1 cup back bacon, cut into 1" pieces
• 1 cup Gruyère cheese, grated • 8 large eggs • 1 tsp salt • pepper, to taste • 1/4 cup Frescolio Basil Infused Olive Oil
INSTRUCTIONS
1. Preheat the oven to 375 F. 2. Place the cut potatoes in a medium pot, cover with water and bring to a boil over high heat. Boil for 5 minutes, drain and set aside. 3. In a large, heavy oven-
Place the pan in the oven for 20-25 minutes, until the egg is set and the top is golden brown.
proof skillet (a 12" cast iron is ideal) heat the olive oil over medium high heat. Add the potatoes
and cook until golden brown, turning once. Add the back bacon, green onions and asparagus, and sauté over medium heat for another 2 minutes. 4. Whisk together the eggs, salt, cheese and pepper. Pour over the potatoes directly into the pan. Shake the pan a couple times gently to distribute the egg.
5. Remove from the
oven and run a knife along the inside perimeter to
loosen from the pan. Allow to cool in the pan for 10-15 minutes before inverting onto a serving plate. Cut in slices and serve.
24 SAVOUR MANITOBA | FALL 25
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