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.
Ingredients
- 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
Directions
Preheat oven to 375°F.
In large bowl, toss together potatoes, 2 tbsp oil, 1/4 tsp salt and 1/4 tsp pepper. Transfer potatoes mixture to parchment paper–lined baking sheet in single layer.
Bake for 8 minutes and flip potatoes. Bake for 8 to 10 minutes or until tender.
In medium bowl, beat together eggs, milk, 1/4 tsp salt and 1/4 tsp pepper. Stir in Parmesan.
In large skillet set over medium-high heat, heat remaining oil. Cook onion, stirring occasionally, for 10 to 15 minutes or until tender, golden brown and caramelized.
Add asparagus to caramelized onions and cook, stirring occasionally, for 2 to 3 minutes or until starting to soften. Season with 1/4 tsp salt and 1/4 tsp pepper.
Add roasted potatoes to asparagus mixture and cook, stirring occasionally, until all ingredients are hot.
Pour eggs mixture into skillet. As eggs begin to set, use heatproof spatula to lift outside edges so uncooked egg can get to bottom of the pan. Cook for 2 to 3 minutes or until eggs begin to set around edges. Sprinkle with chives.
Transfer skillet to oven. Bake for 20 minutes or until frittata is puffed and golden brown. Transfer to cutting board and cut into wedges to serve.
Notes
Add 2 tbsp finely chopped fresh thyme to egg mixture in Step 4 if desired.
