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, …

By:

Asparagus Potato Frittata
5
5
1
45
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. 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.

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. 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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45 thoughts on “Asparagus Potato Frittata”

  • Thank you so very much for another great recipe to add to my collection of asparagus recipes. We love asparagus but I never boil it, I have steamed it, breaded it, baked it and I’ve put it raw, cleaned and chopped small in a summer pasta salad and dressing it with a balsamic vinegar dressing with boiled shrimp and loads of raw veggies.
    I just found your site today Lisa and the recipes are delicious sounding…thank you!
    Margo

    • Thank you so much! I love all your ideas for asparagus as well. I hope you try another one out…would love more feedback if you feel compelled to do so 😉

  • Drew 2 years ago

    This reminds me of cooking left-over risotto “al salto” – would make for a great entry if you haven’t done it already!

  • Jennifer S. Mitchell 4 years ago

    Oh those looks so good. I love anything with asparagus with in it. And I love frittatas,

  • This looks sooooo good! My daughter and I love Asparagus so I’ll definitely be trying this recipe out. Thanks for sharing!

  • This looks really yummy! Oh my, I wanna have a bite!

  • Fiona Naughton 4 years ago

    Those look so delicious, I’d love to make some for myself. I’ve never tasted asparagus so I’d love to give it a go.

  • Parpar de Real 4 years ago

    looks good . it is good to know that you’re son eating Asparagus. i wan’t to try this for my son for his healthy living thank you for sharing the recipe

  • mail4rosey 4 years ago

    Well that looks good enough to eat. Literally. 😉 Love the pics on this one!

  • Mariamichelle117 4 years ago

    This recipe looks amazing. Asparagus is one of the few healthy foods that I’ve never heard of anyone disliking.

  • CourtneyLynne Storms 4 years ago

    Ok I’m a total foodie and never realized how simple something like this is to make!!! I need to try this out!!! Asparagus is a favorite in this house!

  • Mykidsguide 4 years ago

    He is adorable! We love Frittatas for breakfast. They’re easy to make, plus my kids are eating veggies.

  • J-Man and MillerBug 4 years ago

    This looks like something I totally want to make for me! I’m a huge asparagus fan and this is such a great recipe! I can’t wait to try it!

  • April Mims 4 years ago

    That looks like a super easy frittata to make. I love adding random vegetables to frittatas – no one ever knows what’s in it so they just eat it.

  • I definitely want to try making this recipe. Asparagus is a fave of mine and we love frittata in general.

  • chubskulit 4 years ago

    Wow, another yummy-looking dish that I would love to try. My husband love potato and my kids love asparagus so this muight be a great combo!

  • So impressed with your frittata skills. I always seem to burn mine – maybe I should try your method of making them.

    • Thanks, I learned from the best (my Italian mother-in-law!). It might take a few times to get the hang of it but once you do, the trick never fails!

  • I love anything with Potato in it, throwing out leftovers is such a waste, this is such a great way to make the most out of leftovers.

  • What a great way to use up leftover veggies (we always have so much left over that we usually make some sort of veggie stew!) Those Asparagus Potato Frittatas look so yummy <3

  • How healthy and delicious does your frittata look! I love the combination and could really go for one or two of these right now!

  • jwee 4 years ago

    Great recipe! I was looking for something that didn’t require an oven and came out perfectly.

    • Thank you! Once you get the hang of it, frittatas are so easy to make! There are a few other frittata recipes on the Blog you might want to try! Thanks for the feedback 😉

  • Michelle 6 years ago

    My husband loves this recipe. It was very quick and easy. I’ve made these twice – I can’t seem to get it to stick together though. Oh well, the taste is the most important factor.

    • Do you mean, it doesn’t form a patty? Make sure the pan is very hot when you put the eggs back in it..the heat will make them seize and then you can shape them into a patty with a spatula. Let me know when you get it exactly right 😉

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