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Asparagus and Potato Frittata

Delicious and versatile, this dish is perfect for using up those ingredients on their way out the door!
Print Recipe
Course: Breakfast, Main Course
Ingredients Method

Ingredients
  

  • 8 eggs
  • 1 cup milk (dairy free if you choose)
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/8 tsp cayenne pepper
  • 1/2 cup shredded cheese (cheddar, mozzarella, jack, etc)
  • 1/2 onion diced
  • 3 to 4 small yellow potatoes small dice (1/4 inch pieces)
  • 1/2 bunch asparagus chopped
  • 1 Tbsp grapeseed oil (or vegetable)
  • parsley to garnish (optional)
  • shaved parmesan to garnish (optional)

Method
 

  1. Preheat oven to 325*F
  2. In a large bowl, whisk together eggs, milk, salt, pepper, cayenne, cheese.
  3. Preheat cast iron skillet to medium low.
  4. Dice onion and add to skillet. Sauté for 3 to 5 minutes until softened.
  5. While the onion cooks, dice yellow potatoes into small 1/4 inch pieces.
  6. Add potatoes into skillet in a single layer. DO NOT TOUCH. Cook for 5 minutes. Flip and sauté another 5 minutes until cooked through.
  7. Meanwhile, chop asparagus into small pieces (about 1/2 inch pieces) and add to the skillet. Cook for 5 minutes, until softened.
  8. Season veggies with a sprinkle of salt and pepper.
  9. Pour the egg mixture evenly over the vegetables.
  10. Transfer skillet to the oven and bake for 25 minutes until puffed, golden, and cooked through.
  11. Let rest for 10 minutes and garnish with parsley and shaved Paremesan.

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