Wow! The recipe for Asparagus Frittata with Tater Tots Crust is becoming an instant fave among Traverse readers. I just got off the phone with Dorothy in Indian River. She called with a question about her subscription, but our conversation soon turned to the frittata recipe in the April issue of Traverse Magazine. She wanted us to know just how good it is.
Dorothy first tried the frittata at a friend’s house a few weeks ago. When her friend revealed the source of the recipe–the April issue of Traverse–Dorothy flagged it in her magazine when she got home. Then last week Dorothy’s daughter downstate phoned her mom to ask if she had the April magazine because she wanted the frittata recipe, too. Dorothy read it to her over the phone (Thankfully there are only five ingredients, and the instructions are very simple.). Her daughter embellished the original recipe with sauteed mushrooms–always a good idea.
Dorothy couldn’t say enough about it and neither can our food editor, Emily Tyra. It’s delicious, quick and easy to make, and a real crowd pleaser. Sounds like a winner to me. I’m going to make it for my next book club meeting. But I’ll throw in a big dollop of caramelized onions.