When I was six, my family ate breakfast together on weekend mornings, and the highlight, for me, was a soft-boiled egg, served in an egg cup with the shell still on it. I learned to slice off the top with a knife, scoop out the runny yolk, then scrape out the white. Now I sometimes think that, as long as I have eggs (OK, and chocolate), I’ll be happy.

Eggs are also great in a hurry. Recently, friends from Texas, in town to run the Boston Marathon, came for lunch. Though we knew a day ahead that they’d be over, I really only had about an hour to pull off a meal. So, eggs to the rescue: in this case a frittata with asparagus and potatoes, along with a plate of smoked salmon and some matzah (it was Passover, otherwise we’d have served bagels) and a fruit salad.

I had been making Tortilla Española for years before I realized it’s a potato frittata and started adding (or substituting) other ingredients. Asparagus this time because it’s spring, and we all like it. Plus a little smoked Gouda cheese. The exact quantities of fillings and eggs are not crucial. You want a sufficient ratio of fillings to eggs so that the fillings sort of float in the eggs with some space between the pieces and the egg binds it all together. The mixture should fill the pan, too.

Asparagus and Potato Frittata for Eight

1 large potato, peeled and cut into 1/4-inch dice (I used russet)
Half a bunch of asparagus, woody stem ends broken off and sliced into 1/4-inch pieces (about 10-12 spears)
1 dozen eggs
1/2 cup grated cheese (I used smoked Gouda)
Olive oil

Preheat oven to 350°F. On the stove, heat a couple of tablespoons of oil in a 10-inch, ovenproof skillet on medium heat Add potatoes and asparagus, and cook until potatoes are soft enough to pierce with a fork and asparagus is tender, stirring occasionally to prevent potatoes from sticking to the pan (you may need to add a bit more oil). While potatoes and asparagus are cooking, break eggs into a bowl and whisk together.

When the potatoes and asparagus are cooked, scrape any browned bits from the pan and add oil enough to coat the bottom (2 Tbl ought to do it, but use your judgement. You want enough oil so the eggs won’t stick to the bottom of the pan.). Pour the beaten eggs over the vegetables, sprinkle the cheese on top and stir very gently so the fillings are spread evenly in the pan. When the edges start to set, stick a silicone spatula between the eggs and the side of the pan and lift carefully, tipping the pan so some of the uncooked egg runs underneath. Repeat in another one or two spots around the edges of the pan, as you would do when making a plain omlette. Now place the pan in the oven and cook until the top is set (it may get a little bit brown).

Remove the pan from the oven. Let it cool for a few minutes, then slice into serving pieces. I find squares are easiest to lift out without breaking.