Asparagus & Potato Frittata

Asparagus Potato Frittata - Mother's Day Brunch

Asparagus & Potato Frittata

Potatoes USA
Asparagus, potatoes and tomatoes are perfect in this quick frittata. Feel free to use any vegetables you have on hand as well.
5 from 1 vote
Prep Time 30 minutes
Cook Time 30 minutes
Course Breakfast, Main Course
Servings 4


  • 2 Small Cooked potatoes cut into ½-inch dice
  • 10 Asparagus stalks cooked, cut into 2-inch pieces
  • 1 Clove Garlic finely chopped
  • 1 Tomato seeded and chopped, divided
  • 1 Small Onion thinly sliced
  • 4 Large Eggs
  • 4 Large Egg whites
  • ¼ Cup Parmesan or Gruyere cheese freshly grated
  • 2 Tablespoons Chives or scallions fresh, chopped
  • 1 Teaspoon Rosemary fresh, chopped
  • ½ Teaspoon Salt
  • ½ Teaspoon Pepper freshly ground, plus more to taste


  • Preheat the broiler. Heat 2 teaspoons oil in a large, ovenproof, nonstick skillet over medium heat. Add onion, garlic, rosemary and half of the tomato; cook, stirring, until the onion is limp, about 8 minutes.
  • Add potatoes and cook, stirring, until they start to brown, about 4 minutes. Add asparagus and cook until heated through. Remove the vegetables from the pan; season with salt and pepper.
  • Wipe out the pan, brush with the remaining 1 teaspoon oil, and return it to low heat.
  • Lightly whisk whole eggs, egg whites and cheese in a medium bowl. Add the vegetables to the egg mixture and pour into the pan, gently stirring to distribute the vegetables. Cook over low heat until the underside is light golden, 5 to 8 minutes.
  • Place the pan under the broiler and broil until the top of the frittata is puffed and golden brown, 1 to 2 minutes. Loosen the frittata and slide it onto a platter. Garnish with chives (or scallions) and the remaining chopped tomato.