I think I have finally come up with a frittata consistency that I love. My wife and I love a frittata. The inspiration for this meal is to make a recipe that serves my wife’s food needs for her swim meet the next day. My wife is both a National and World Champion swimmer and competes 30 plus years after graduating from the University of Michigan. A frittata gives her a meal filled with good protein yet leaves her feeling light. She also loves, and I mean, loves tater tots. So I had some extra asparagus and tater tots in the fridge from last night’s dinner and an Asparagus Tater Tot Frittata came to life.
So the big, and I mean big take away to developing the right consistency in my frittata was using a slightly smaller pan with a higher edge. In this way, the actual frittata was thicker, taller in terms of height. I have seen a lot of images of frittatas. Usually, the frittatas are made in a skillet with a small edge. So the resultant frittata is only so deep. I have also seen images of frittatas that looked more like a quiche I guess. I thought those dishes looked cooler because the side view of a piece pulled out really highlighted the ingredients used in that recipe.
So that is the direction I took with my Asparagus Tater Tot Frittata. If you look closely at the side of my frittata, you can see the tater tot poking out as well as pieces of asparagus. Please note that both the tater tots and the asparagus needed to be cooked before they were added to the eggs. Two other quick notes from this recipe are that I reheated the tots in the skillet to crisp them up some more and I used coconut milk instead of real milk. I like the effect coconut milk has on the egg mixture.
The spices used in the recipe.
The building of the frittata in the skillet.
The pre and post baked frittata.
The Asparagus Tater Tot Frittata plated.
Asparagus Tater Tot Frittata
- 6 Whole Eggs
- 3 Whole Egg Whites
- 1/4 Whole Red Pepper diced
- 1/4 Whole Green Pepper diced
- 1/4 Whole Leek sliced
- 1/4 Whole Yellow Onion diced
- 1 Tbsp Adobo Seasoning
- 2 Tsp Salt
- 2 Tsp Black Pepper
- 6 Ounces Tater Tots
- 1/4 Cup Coconut Milk
- 2 Tsp Canola Oil
- 3 Stalks Asparagus Cut into 2" pieces
- 3 Ounces Shredded Mozzarella
- 4 Ounces Shredded Sharp Cheddar Cheese
Begin by beating the eggs and coconut milk until fully mixed. Set aside.
In a skillet, heat the oil on medium high heat. Add the veggies and saute until soft - about 3 - 4 minutes. Next, add in the tater tots and re-warm.
Add in the eggs and asparagus and cook for a couple of minutes. The eggs should begin to set a little. Add in the cheese and cook for 2 more minutes.
Top with a little more cheese and move to a 325 degree oven. Bake for about 10 minutes until fully set.
Serve and enjoy!