Potato and Asparagus Frittata Recipe

Name: Potato and Asparagus Frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small onion, peeled and thinly sliced; 1 small carrot, scraped and cut into 1-inch long thin julienne strips; 2 garlic cloves, minced; 1 teaspoon chopped fresh basil; 2 medium tomatoes, seeded and chopped; 2 tablespoons cooking oil, divided; 3 small cooked yukon gold potatoes; 6 -8 asparagus spears, cooked and cut into 2-inch pieces; ¼ teaspoon black pepper; 4 large eggs; 4 egg whites; ⅓ cup grated parmesan cheese

Servings: persons

1 small onion, peeled and thinly sliced
1 small carrot, scraped and cut into 1-inch long thin julienne strips
2 garlic cloves, minced
1 teaspoon chopped fresh basil
2 medium tomatoes, seeded and chopped
2 tablespoons cooking oil, divided
3 small cooked yukon gold potatoes
6 -8 asparagus spears, cooked and cut into 2-inch pieces
¼ teaspoon black pepper
4 large eggs
4 egg whites
⅓ cup grated parmesan cheese

1
Saute onion, carrot, garlic, basil and tomatoes in 1 tablespoon oil, until onions are translucent, about 6-8 minutes.
2
Add potatoes.
3
Cook and stir until browned.
4
Add asparagus and cook until heated through.
5
Remove vegetables from heat, add pepper and set aside.
6
Wipe out saute pan and add remaining tablespoon of oil.
7
In a medium bowl, whisk together all of eggs and Parmesan cheese.
8
Add vegetables to egg mixture and return to pan.
9
Cook over low heat until bottom of mixture is golden brown, about 5-8 minutes.
10
Place pan under broiler and broil about 2 minutes, until frittata is puffy and golden brown.
11
Serve immediately.

547

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 small onion, peeled and thinly sliced, 1 small carrot, scraped and cut into 1-inch long thin julienne strips, 2 garlic cloves, minced, 1 teaspoon chopped fresh basil, and more.

Yes, Potato and Asparagus Frittata falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potato and Asparagus Frittata

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