Roasted Asparagus Potato Frittata
on Mar 18, 2026
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This roasted asparagus potato frittata is an easy spring egg bake. I whisk grated parmesan, fresh parsley and chives into the egg mixture before assembling the frittata on the stovetop and baking it in the oven. Enjoy this vegetarian recipe for a meal-prep breakfast or Easter brunch.
Table of Contents
Why You’ll Love This Recipe
Roasting veggies adds great caramelized flavor and bite that you can’t get if you just sauté them. I roast the potatoes to keep things simple because sautéing them would require parboiling to get them cooked through. The oven is already preheated for the frittata, which is why this makes so much sense.
Vegetable egg bakes like frittatas are for more than feeding a crowd for brunch. Add this one to your meal prep lineup. I am a big fan of egg leftovers. You can reheat them in the microwave or eat them cold with a salad. I will even chop a frittata slice and toss it with baby arugula and spinach and lemon vinaigrette.
This recipe is a celebration of spring vegetables. Asparagus is the veggie that kicks off the season, and it pairs perfectly with roasted potatoes. Together they’re a good mix of different textures and flavors.
The Ingredients
This is what you need:
- Eggs: This recipe calls for 8 large eggs. There is a very even balance between eggy bites and vegetables. This is definitely a veggie-heavy frittata.
- Asparagus: I cut the asparagus into 1/2-inch-long pieces because this makes the frittata easier to slice. As beautiful as long asparagus stalks look, I think they make each slice challenging to cut and eat. Also, here the asparagus and potatoes are evenly distributed throughout the egg bake.
- Baby potatoes are best because their skins are thin, so you don’t have to peel them. Color doesn’t matter. They can be yellow or red potatoes.
- Parmesan: I whisk the grated cheese into the eggs. You can’t see the parmesan like when I use feta in my pepper and mushroom crustless quiche, but you get that subtly umami throughout the frittata.
- Scallions & garlic are fragrant with mild green onion flavor that almost acts like fresh herbs. They cook very quickly in the skillet. I prefer this instead of getting bites of dice onions.
- Parsley & chives: I go big on herbs because they work really well with these fresh spring ingredients.
- Milk: You can use any type of milk whisked into the eggs.
- Olive oil is for roasting the potatoes and asparagus and sautéing the scallions and garlic.
- Kosher salt and black pepper season the roasted veggies and the egg base.
How To Make This Asparagus Frittata
Preheat the oven to 425 degrees F.
1. Roast the potatoes and asparagus. After I toss the diced potatoes with oil, salt and pepper on a sheet pan, I give them a head start in the oven. It will take 20-22 minutes for the potatoes to start to brown. Then I add the asparagus to the pan and finish roasting everything, about 8-10 minutes.
2. Whisk together the egg-base for the frittata including the eggs, milk, salt, pepper, chopped parsley and chives and parmesan cheese.
3. Sauté the scallions and garlic. Do this in an ovenproof non-stick skillet over medium heat.
4. Add the roasted asparagus and potatoes to the skillet.
5. Pour in the egg mixture. Keep it on the stove for 2-3 minutes until the edges set.
6. Bake the frittata. Keep an eye on it. You want the middle to be just set. This will take about 12-15 minutes. You can gently push down on it, and it should spring back.
Serving
As mentioned, frittatas are more than for breakfast or brunch. They’re great for meal prep especially if you want to boost your veggie intake.
For brunch, lunch or dinner, I serve slices of this asparagus frittata with a lemon arugula salad or a better-than-a-restaurant house salad. This recipe is also a good option for Easter, and you can also serve it with fresh fruit.
Roasted Asparagus Potato Frittata
Ingredients
For potatoes and asparagus
- 1 pound baby potatoes, cut into 1/2-inch dice
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 pound asparagus, ends trimmed, cut into 1/2-inch-long pieces
For frittata
- 8 large eggs
- 1/4 cup milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped parsley
- 1 tablespoon minced chives
- 1/4 cup grated parmesan cheese
- 1 tablespoon olive oil
- 2 scallions, sliced thinly
- 1 garlic clove, minced
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Instructions
- Preheat the oven to 425 degrees F.
- On a sheet pan, toss the potatoes with 1 tablespoon olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Spread them into a single layer. Roast for 20-22 minutes until they start to brown.
- Add the asparagus to the pan and continue roasting for 8-10 minutes until the asparagus is bright green and the potatoes are tender in the middle and golden brown on the outside.
- In a large bowl, whisk the eggs, milk, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, parsley, chives and parmesan.
- Heat 1 tablespoon oil in a 10-inch non-stick, oven-safe skillet over medium heat. Sauté the scallions for 1-2 minutes until fragrant.
- Transfer the roasted asparagus and potatoes to the skillet.
- Pour in the egg mixture. Give the frittata 2-3 minutes on the stove for the edges to set.
- Then bake the frittata in the oven until it has set in the middle, about 12-15 minutes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
