Potatoes, onions and more.

Asparagus & Potato Frittata


Asparagus, potatoes and tomatoes are perfect in this quick frittata. Feel free to use any vegetables you have on hand as well.


2SmallCooked potatoes, cut into 1/2-inch dice
10 Cooked asparagus stalks, cut into 2-inch pieces
1CloveGarlic, finely chopped
1 Tomato, seeded and chopped, divided
1SmallOnion, thinly sliced
4LargeEgg whites
1⁄4CupFreshly grated Parmesan or Gruyere cheese
2TablespoonChopped fresh chives or scallions
1TeaspoonChopped fresh rosemary
1⁄2TeaspoonFreshly ground pepper, plus more to taste


1. Preheat the broiler. Heat 2 teaspoons oil in a large, ovenproof, nonstick skillet over medium heat. Add onion, garlic, rosemary and half of the tomato; cook, stirring, until the onion is limp, about 8 minutes.

2. Add potatoes and cook, stirring, until they start to brown, about 4 minutes. Add asparagus and cook until heated through. Remove the vegetables from the pan; season with salt and pepper.

3. Wipe out the pan, brush with the remaining 1 teaspoon oil, and return it to low heat.

4. Lightly whisk whole eggs, egg whites and cheese in a medium bowl. Add the vegetables to the egg mixture and pour into the pan, gently stirring to distribute the vegetables. Cook over low heat until the underside is light golden, 5 to 8 minutes.

5. Place the pan under the broiler and broil until the top of the frittata is puffed and golden brown, 1 to 2 minutes. Loosen the frittata and slide it onto a platter. Garnish with chives (or scallions) and the remaining chopped tomato.


4 Servings
SourceRecipe courtesy of Potatoes USA
Prep time30 minutes
Cook time30 minutes