Potato, Onion and Asparagus Frittata

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  • Complexity: easy
  • 10 minutes
  • 1 hour
  • 1 hour 10 minutes
  • Serves: 4
  • Cal: 472
  • By: Mike Davis, 26 Brix Walla Walla, Washington
Potato, Onion and Asparagus Frittata

With roasted potatoes, caramelized onions and fresh asparagus, this hearty frittata can be served as a weekend breakfast or brunch main. During the week, serve for lunch or dinner with a simple green salad.


  • 2 medium Washington State yellow potatoes, peeled and cut into ¼-inch slices
  • ¼ cup olive oil, divided
  • 1 tsp salt, divided
  • 1 tsp black pepper, divided
  • 8 eggs
  • 1/2 cup low-fat milk
  • 1/2 cup freshly grated Parmesan cheese
  • 1 onion, thinly sliced
  • 1 lb asparagus, woody stems removed and cut into 1-inch pieces
  • 1 tbsp chopped fresh chives


Add 2 tbsp finely chopped fresh thyme to egg mixture in Step 4 if desired.

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