Potato-Asparagus-Gruyere Frittata Recipe

Name: Potato-Asparagus-Gruyere Frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large eggs; 4 large egg whites; skim milk; fat; 1/4 cup gruyere cheese shredded; 2 tablespoons fresh parsley chopped; 3 red potatoes smalls, sliced thin, 1/4 inch or less; 1/2 teaspoon salt; 1/4 teaspoon ground pepper fresh; 1 tablespoon unsalted butter light; 6 scallions sliced thin; 12 pieces asparagus tough ends removed and chopped into 1-inch pieces; gruyere cheese

Servings: persons

4 large eggs
4 large egg whites
skim milk
fat
1/4 cup gruyere cheese shredded
2 tablespoons fresh parsley chopped
3 red potatoes smalls, sliced thin, 1/4 inch or less
1/2 teaspoon salt
1/4 teaspoon ground pepper fresh
1 tablespoon unsalted butter light
6 scallions sliced thin
12 pieces asparagus tough ends removed and chopped into 1-inch pieces
gruyere cheese

1
Whisk eggs, egg whites and milk together in a large bowl. Gently stir in the cheese and set aside.
2
Spray a 10 or 12 inch ovenproof skillet (I love using my cast-iron Lodge skillet for this) with olive oil. Saute potatoes with salt and pepper over medium-high heat until they are soft and browned. Set aside.
3
Heat butter in the same skillet and saute scallions and asparagus until just tender. Set aside.
4
Arrange potatoes so that they cover the bottom of the skillet, top with asparagus and scallion mixture, pour the egg mixture over the top. Cook over medium-low heat until the bottom of the egg mixture has begun to set up. Do not stir!
5
Meanwhile, preheat broiler (set at medium).
6
Place the skillet about 5 inches from from the broiler and cook until the frittata is cooked through and the top browned.
7
Cut into 4 wedges and serve with whole-wheat toast.

460

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 4 large eggs, 4 large egg whites, skim milk, fat, and more.

Yes, Potato-Asparagus-Gruyere 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.

That's it — enjoy your meal!

Potato-Asparagus-Gruyere Frittata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions