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Roasted asparagus frittata in a skillet.
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Roasted Asparagus Potato Frittata

This roasted asparagus frittata is a spring vegetarian egg bake made with baby potatoes, parmesan, scallions, fresh parsley and chives. 
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Breakfast & Brunch
Cuisine: Italian
Servings: 6
Author: Paige Adams

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

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

Instead of parmesan, you can use shredded cheese such as cheddar or mozzarella or crumbled feta cheese.
Let leftovers cool to room temperature before you store them. Keep them in an airtight container in the refrigerator up to 4 days. You can serve them cold. Or let them sit out, so they warm up to room temperature. You can reheat slices in a quick 10-12-second blast in the microwave.
To save leftovers up to 1 month, wrap them tightly with aluminum foil or plastic wrap and freeze them. Thaw in the fridge overnight.

Nutrition

Calories: 223kcal | Carbohydrates: 18g | Protein: 12g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 222mg | Sodium: 555mg | Potassium: 596mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1064IU | Vitamin C: 21mg | Calcium: 115mg | Iron: 3mg