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Friday fix - Potato, Asparagus & Feta Frittata


A quickie Friday afternoon lunch. Most recipes I've seen for Asparagus Frittatas say it's a spring recipe. I say, whatever. Add a potato and it's a hearty little feast any time of year.


  • 6 eggs, beaten
  • 1 bunch of thin asparagus, bottoms trimmed off, cut into thirds
  • 1 medium potato, diced into 1/2" pieces
  • 1/2 yellow onion, diced finely
  • 2 cloves of garlic, roughly chopped
  • 1/3 cup of feta cheese, crumbled
  • 2 tablespoons of oil
  • 2 tablespoons light cream
  • 1 teaspoon smoked paprika
  • salt and pepper

I know it's Friday afternoon but this will delicious Sunday morning so keep going, it's easy I swear!


  1. Preheat the oven to 350 degrees F.
  2. On the stove, heat oil in a cast iron skillet or oven-proof saute pan over medium-low heat.
  3. Add the potato and all it to cook, covered, for about 5 minutes or until it starts to soften and brown slightly.
  4. Add the asparagus, onion and garlic to the pan and cover. Allow the veggie mix to cook for about another 5 minutes or until the asparagus becomes tender.
  5. At the same time, in a bowl, beat together the eggs, light cream, salt and pepper.
  6. Smooth out the veggies into a single layer in the bottom of the pan and cover with the egg mixture. Tilt the pan to allow the egg mixture to evenly distribute.
  7. Sprinkle the cheese and paprika over the top and gently distribute with the end of a wooden spoon. Continue cooking over a medium to low heat for about 5 minutes or until the bottom sets.
  8. Transfer the pan to the preheated over and cook for 10-12 minutes or until the frittata is cooked all the way through.

Remove and consume immediately. Serves 4.

TVP Nuggets.

Fall flavor, part two - Balsamic Brussels Sprouts with Mushrooms and Onions