Asparagus Potato Frittata

Asparagus Potato Frittata

Leftover veggies often get forgotten in the fridge. An easy way to repurpose them is to add them to a delicious vegetable frittata. This asparagus potato frittata is rich and flavourful and the perfect pack n’ go lunch. We eat for brunch, lunch, and breakfast for dinner! The word frittata can be intimidating for some people however, once you master the basics they’re relatively quick and easy to make. This easy frittata recipe requires minimal ingredients, and with just a few tricks up your sleeve you can prepare this traditional Italian egg dish for the family.

My mother-in-law is the master of frittatas. She grew up in a small town in Italy – the birthplace of frittatas. The region where she is from is known to prepare gigantic frittatas (like 40-50 eggs gigantic!) for Easter each year. The quantity of eggs they use might be a result of the relatively equal chicken to human ratio – which means they never have a shortage of eggs, and making a frittata for forty people is just as easy as making one for two people, right? There’s also the secret trick to making the perfect frittata every time. Living in Italy for four years was my ticket to discovering this secret trick, and today I’ll be sharing that secret with you! (See recipe below.)

Frittatas are also my go-to’s for dinner parties. I whip one up the day before, store it in the fridge then cut it and serve it at room temperature. It’s a great party app – especially for the holidays since, let’s be honest, most holiday fare is not the healthiest. Guests can enjoy this asparagus potato frittata guilt-free! Leftovers are just as tasty, and cutting the frittata into smaller pieces also makes it an ideal finger food for toddlers…

Asparagus Potato Frittata

Asparagus Potato Frittata

Quick frittata recipes are like a blank canvas, taking on the flavours of whatever you choose to add to them. Keep it simple with some sautéed onions, potatoes, and peppers, combine mushrooms with tomatoes and spinach, or add bolder flavours like sausage, chorizo, goat or feta cheese. For this recipe, I used leftover mashed potatoes, but you can also add chopped potatoes.

If you try this recipe (and love it!) be sure to snap a pic and tag me on Instagram with #bitesforfoodies so I can see your creation!

Asparagus Potato Frittata

2012-04-11
: 2 servings
: 5 min
: 15-20 min

Leftover veggies often get forgotten in the fridge. An easy way to repurpose them is to add them to a delicious vegetable frittata. This asparagus potato frittata is rich and flavourful and the perfect pack n’ go lunch. We eat for brunch, lunch, and breakfast for dinner! The word frittata can be intimidating for some people however, …

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Asparagus Potato Frittata
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Ingredients
    1 tbs. extra-virgin olive oil
  • 1 tbs. finely chopped red onion
  • 5-6 asparagus stalks, boiled and chopped finely
  • 1/4 cup mashed potato
  • 3 large organic eggs, whisked
  • 1 tsp. freshly grated Parmesan (optional)
Directions

Heat oil in a small saucepan on medium heat for 1-2 minutes.  Add the onions and sauté for 3-4 minutes or until translucent. Add the potato and asparagus and heat through for 2-3 minutes.

Asparagus Potato Frittata

Whisk the eggs in a small bowl then add to the pan. Cook the eggs, stirring constantly, for about 4-5 minutes or until they’re similar in consistency to loosely scrambled eggs.

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Remove the eggs from the pan and set aside in a bowl. Increase the temperature to medium-high heat for about 1 minute. You may need to add another tablespoon of olive oil before returning the eggs to the pan. Add the eggs back into the pan, at which point you should hear a sizzle from the hot oil. With your spatula, bring in the sides of the eggs to form a patty and cook for another 4-5 minutes.

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Remove the frying pan from the burner and place a plate over the frying pan. The plate must be larger than the frying pan!

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Holding the plate tightly against the frying pan, flip the frittata over onto the plate.

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Slide the frittata back into the pan. Cook for 2-3 more minutes on medium-high heat to brown the bottom side of the frittata. Serve warm or at room temperature.

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