6

1/2 lb.		asparagus, peeled, steamed and cut into 1-1/2-inch pieces
8		extra-large eggs
1-1/2 lbs.		fingerling potatoes, unpeeled and cut crosswise into 1/4-inch slices
3/4 cup		freshly grated Parmesan cheese
4		large shallots, peeled and thinly sliced
5 Tbsp.		Pompeian Extra Light Tasting Olive Oil
		Salt and freshly ground black pepper
1 Tbsp.		unsalted butter

1. Preheat the oven to 375° F.

2. In a 10-inch non-stick skillet, heat 3 tablespoons of the oil together with the butter over low heat. When the butter has melted, add the shallots and potatoes, season with salt and pepper and cook, covered, until the potatoes are tender, stirring often. Transfer the mixture to a colander, drain well and set aside.

3. In a large bowl, combine the eggs and 1/2 cup of the Parmesan, season with salt and pepper and whisk until well blended. Fold in the reserved asparagus and the potato/shallot mixture.

4. Add the remaining olive oil to the skillet and set over medium heat. When hot, add the egg mixture and disperse the asparagus and potatoes evenly among the eggs. Cook for 1 to 2 minutes or until the bottom is just set.

5. Sprinkle the top of the egg mixture with the remaining Parmesan and bake in the center of the preheated oven, for about 16 to 20 minutes or until the eggs are set and the top is lightly browned. Remove the frittata from the oven. Loosen the frittata if necessary by running a spatula around the insides of the skillet and carefully slide the frittata onto a large serving platter. Garnish with fresh chives and serve warm or at room temperature, cut into wedges, accompanied by a well-seasoned green salad and a crusty French baguette.

For a variation, sprinkle the top of the frittata with 1/2 cup of a mild goat cheese, crumbled, in step 5 with the remaining Parmesan. Continue to cook as instructed. If you can’t find fingerling potatoes, you can easily substitute small red potatoes, Yukon gold or even small all-purpose potatoes.