Asparagus, Onion, and Potato Frittata

Although I've always wanted to, I've never made a frittata before. Since we had some leftover taters from supper, I decided to give it a try this morning. Success!

What you'll need (Serves 2):
1 1/2 tbsp butter or olive oil
1/2 onion, diced
2 garlic cloves, minced
1/4 green pepper, diced
4-5 asparagus, quartered
1 cup taters, cut into chunks (you could use any leftover potato here)
3 eggs
1/4 sharp cheddar cheese
1/2 tsp basil
1/2 tsp oregano
pepper
salt

Preheat the oven to broil.

In a small frying pan, over medium heat, heat butter or olive oil. Add onions and let sauté for 5 minutes or until golden. Add the garlic and let sauté for another minute for so, then add the green pepper and asparagus; let sauté for 4 minutes or until the vegetables have softened. Now, add the taters and spices (basil, oregano, pepper, and a pinch of salt) and let cook until warm.

While the vegetable and taters are cooking, beat your 3 eggs in a bowl with a splash of milk. Add some pepper and additional basil + oregano if you would like (I added a pinch of each).

Once the taters are heated, pat down vegetables and taters so that they cover the bottom of the frying pan. Add the eggs on top and sprinkle with cheese (I used sharp cheddar, but I think goat's cheese would be even more delicious!).

Place the drying pan in the oven for approximately five minutes or until the top of the frittata is golden.

Enjoy with buttered toast! :)

Warm Arugula, Asparagus, and Turkey Quinoa with Goat Cheese

What you'll need:

2 cup water
2 cup quinoa
12 asparagus, quartered
2 tsp olive oil
1 small onion, diced
3 garlic cloves, minced
2 cups cooked turkey or chicken, cubed
4-5 cups arugula
2 fresh lemons, juiced
4-5 tbsp pesto
pepper
salt
goat cheese

Combine water and quinoa in a medium saucepan. Bring to boil over medium heat. Stir, reduce heat, cover, and let simmer for 15-20 minutes.

While the quinoa is cooking, heat olive oil in a stir-fry pan or wok, then add asparagus and onion. Let simmer for 7-10 minutes or until the onion softens. Add garlic and let simmer for a couple more minutes before adding the turkey. Cook on low heat for 5 minutes.

Now, add the cooked quinoa and arugula to the stir-fry pan or wok, and stir until combined. Add the lemon juice, pesto, pepper, and salt. Again, stir until combined. Once the arugula has wilted a bit, remove from heat.

Serve with soft goat cheese and/or caramelized onion hummus. We used both!