Asparagus and Arugula Frittata

“We love this frittata because it’s more moist than most and is loaded with flavor in every bite,” says Julee Rosso of the Wickwood Inn in Saugatuck, Michigan. You’ll find truffle oil at specialty food stores.  Julee offers up great advice on cooking and entertaining in her series, Lessons from an Innkeeper.

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Prep: 40 minutes       Bake: 25 minutes
Stand: 15 minutes

2  tablespoons olive oil
8  tiny new potatoes or 3 medium red potatoes, cut into ½-inch cubes (about 2 ½ cups)
1  large onion, coarsely chopped
½  teaspoon kosher salt or 1⁄4 teaspoon salt
½  teaspoon freshly ground black pepper
12  ounces fresh asparagus, sliced into 1-inch pieces (about 2 cups)
1  cup arugula, baby arugula or baby spinach, slivered or coarsely chopped
¼  cup chopped cherry tomatoes or chopped tomato
1  cup shredded mozzarella cheese (4 ounces) 
12  eggs, lightly beaten
1  ounce fresh Parmesan cheese, cut into shards
2  tablespoons white truffle oil, sesame oil or walnut oil (optional)

1. In a very large oven-going skillet, heat the olive oil over medium heat until hot but not smoking. Carefully add potatoes, onion, salt and pepper. Cook, stirring occasionally, about 20 minutes, or until potatoes are just tender. Remove from heat.

2. Top the cooked potatoes with asparagus, arugula, tomatoes and mozzarella. Pour eggs over mixture.

3. Bake, uncovered, in a 350° oven for 25 to 30 minutes, or until center is just set.

4. Place skillet on cooling rack; immediately sprinkle frittata with the Parmesan cheese. Let stand 15 minutes.

5. To serve, cut into 8 wedges. Serve immediately with a light drizzle of white truffle oil over each serving, if you like.

Makes 8 servings.