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After being inspired by a story in Gluten-Free Girl’s book* (or maybe on her blog, I can’t remember), I decided to bake a fritatta for dinner on Tuesday night. It seemed like the most appropriate meal on a cold, gray, rainy night. I wasn’t certain what to use as filling until I found some very well-sprouted storage potatoes in the cupboard. Pairing those with some fresh asparagus and frost-sweetened spinach (both from the farmer’s market), and the last of my market mushrooms, I had more than enough filling for my fritatta.

Frittata Complete, Fuji FinePix

Potato and Asparagus Frittata (Inspired by Gluten-Free Girl)

* 1 pound diced potatoes (choose think-skinned ones, not baking potatoes)
* Olive oil, to saute (Be certain the pan is well-oiled, or eggs will stick)
* 3 scallions, whites separated and chopped, greens reserved (see below)
* 1/4 pound asparagus, ends snapped and sliced 3/4″ long
* 1/4 pound spinach, chopped
* 1/4 pound mushrooms, cut in half and thinly sliced
* 6 eggs, beaten and mixed with a small amount of water
* 1 tsp. dill weed
* Salt and pepper, to taste
* Green tops of 3 scallions, roughly chopped

Boiling Potatoes, Fuji FinePix

Wash and dice your potatoes. Place them in a saucepan, cover with water, and bring to a boil. Simmer until just tender, then remove from heat and drain.

Heat a 10″ oven-proof (preferably cast-iron) skillet over medium heat. Add a few tablespoons of oil and swirl pan to coat. Toss in the scallion whites, and saute a minute. Have the rest of your filling ingredients handy to the stove, as you don’t want to over-saute anything.

Fritata Filling, Fuji FinePix

When the scallion whites begin to turn translucent, add the mushrooms and stir to coat with oil. Add olive oil as needed to keep the pan smooth and filling from sticking. As the mushrooms begin to soften, pay close attention so that no filling burns.

Saute Filling, Fuji FinePix

Add the asparagus and stir to coat.

Adding Asparagus, Fuji FinePix

Let the filling stir for a moment while you beat the eggs, add the dill, and season with salt and pepper. Add and beat in a small amount of water (1/4 cup or less) and have the eggs ready for adding. Preheat the oven to 350 degrees (farenheit).

Seasoned Eggs

Toss in the spinach and gently stir to coat. Pay close attention to the amount of oil in the pan; if anything sticks in the slightest, add a little more oil and toss to coat. Your pan should look something like this:

Saute Filling, Fuji FinePix

See that nice steam rising? It’s a good sign.

Adding Eggs, Fuji FinePix

It’s time to add the eggs. Pour them in, being certain to spread evenly. Swirl your skillet to evenly disperse the eggs. They will start to bubble and cook immediately. Toss in the green tops of the scallions, scattering them across the eggs and filling. When the edges begin to become solid, lift the frittata from the bottom and shift the skillet so uncooked egg can get underneath.

Lift to Spread, Fuji FinePix

When the edges are again cooked, place the skillet in the oven and bake until the top of the frittata is cooked (about 5 minutes). Once the top is cooked, remove from the oven and let the skillet sit for a minute to settle (this also seems to help keep the frittata from sticking to the cast-iron).

Dinner is served, Fuji FinePix

Serve hot with a great beverage and good conversation. Enjoy!

*I HIGHLY recommend this book, for both gluten-free and non-gluten-free readers alike. I linked to her press page so you can see the amazing impact it has had. Please purchase at your local independent bookstore, and then tell them how wonderful it is (so they will order it for their shelves)!