A healthy and delicious one pot meal, ready in minutes!

Asparagus and Potato Frittata is one of those sneaky meals that doesn’t feel like you’re using kitchen scraps, because it’s so luxurious and tasty. I switch up the ingredients depending on what I have on hand. It’s perfect for using up veggies that are on their way out!

I had some old yellow potatoes and a handful of asparagus left from another meal, so I whipped up an asparagus & potato version of a basic frittata recipe, and it came out absolutely delicious! As a side note, it’s great as breakfast leftovers. OR you can pour the mixture into muffin tins and make mini frittatas. Bake them and freeze to have on hand for a quick breakfast. Such a versatile meal!

In a large bowl, I mix together 8 eggs, a cup of milk (use dairy free if you wish), salt & pepper, a pinch of cayenne, and 1/2 cup shredded cheese (I happened to have mozzarella on hand. Cheese is cheese when you’re quarantined, right?). Whisk that all together and set aside.

Next, I heat up my cast iron skillet to medium low, add a splash of oil and get to choppin’. I dice up and sauté 1/2 an onion for about 3 minutes, until just softened. Then I add in 3 to 4 (small) yellow potatoes that I diced up quite tiny (about 1/4 inch pieces). Now here’s the important part!!! Arrange the potatoes on the skillet in a flat layer and, for the love of GOD, don’t TOUCH them! Let them cook for 5 minutes. Using a spatula, I flip the mixture and cook another 5 minutes.

Then, it’s time to add in the asparagus and sauté for 5 more minutes, mixing occasionally, until softened. Season the veggies with a touch of salt and pepper.

Pour in the egg mixture and carefully transfer to the oven to bake at 325*F for 25 minutes, until puffed and golden!

Let the frittata rest for about 10 mintues when it comes out of the oven. Garnish with fresh parsley and shaved Parmesan. Try not to eat the entire pan, I dare you!