This Spring Vegetable and Potato Frittata is delicious for breakfast or lunch.
You can certainly make a frittata for breakfast, but I love to enjoy a good frittata for lunch. I pair it with a simple arugula salad and glass of rosé. It feels pretty fancy having wine for lunch. But it goes perfectly with a frittata, so I just go with it!
How is a frittata different than an omelette?
Frittata fillings are mixed in with the egg and cooked all together in the pan. When making an omelette, the egg is cooked on the bottom, and then fillings are added on top and the egg is folded over to enclose the fillings. A frittata can serve one or many people. Omelettes are usually made to serve one person.
- Parmesan cheese
- fresh parsley
- kosher salt and freshly ground black pepper
- cayenne pepper
- extra virgin olive oil
- Yukon Gold potato
- yellow onion
- shredded sharp cheddar cheese
How to make a Spring Vegetable and Potato Frittata:
The full, printable recipe is at the end of this post. You will need an oven-safe, nonstick skillet for this recipe. This generally means using a skillet that does not have a plastic handle that might burn in the oven.
In a bowl, whisk together eggs, Parmesan cheese, parsley, salt, pepper and cayenne.
Add oil to your skillet. Cook the potato with salt until browned. Remove the potato from the skillet and set it aside. Add more oil to the skillet, and then cook the onion. Then add asparagus, garlic, salt and pepper.
Add the egg and cooked potatoes to the skillet. Then stir in the cheese.
On medium low, let the egg cook in the pan without stirring. Cook until the eggs are almost set. They’ll still be a little jiggly in the middle. Meanwhile, heat the broiler on your oven. Broil the frittata until the top of the frittata is golden brown.
Transfer the frittata to a cutting board, and let it rest for 5 minutes.
Then cut it into wedges, and serve. This frittata serves four people. You can have one fourth of the whole frittata as your meal! Enjoy!
Spring Vegetable and Potato Frittata
- 8 large eggs, beaten
- ¼ cup grated Parmesan cheese
- 3 tablespoons chopped fresh Italian flat-leaf parsley
- 1 teaspoon kosher salt, divided
- ¼ teaspoon freshly ground black pepper, divided
- ⅛ teaspoon cayenne pepper
- 3 tablespoons extra-virgin olive oil, divided
- 1 medium (about ½ pound) Yukon Gold potato, scrubbed and diced
- 1 medium yellow onion, thinly sliced
- ½ pound asparagus, trimmed and cut on the diagonal into 1-inch pieces
- 3 medium garlic cloves, minced
- 6 ounces (about 1¾ cups) shredded sharp cheddar cheese
- In a medium bowl, whisk the eggs, Parmesan, parsley, ½ teaspoon salt, ⅛ teaspoon pepper, and the cayenne.
- Heat 2 tablespoons of the oil in a 10-inch ovenproof nonstick skillet over medium-high heat. Add the potato and ¼ teaspoon salt and cook, stirring occasionally, until browned, 6 to 7 minutes. Transfer the potatoes to a bowl. Reduce the heat to medium. If the pan is dry, add the remaining 1 tablespoon oil. Add the onion and cook, stirring frequently, until it softens and begins to brown, 4 to 5 minutes. Stir in the asparagus, garlic, ¼ teaspoon salt and ⅙ teaspoon pepper. Cook, stirring frequently, until the asparagus is bright green and crisp-tender, 3 to 4 minutes. Lower the heat to medium-low and add the egg mixture and potatoes, stirring until the ingredients are combined, 10 to 15 seconds. Add the Cheddar and stir until mixed in.
- Cook without stirring until eggs have almost set, 10 to 12 minutes. (The center may still be loose but should be bubbling a little; the sides should be set). Meanwhile, position an oven rack 6-inches from the broiler element and heat the broiler to high.
- Transfer the skillet to the oven and broil until the eggs have set completely and the top of the frittata is golden brown, 1 to 3 minutes. Let rest for 5 minutes. Gently transfer to a cutting board, slice into 4 wedges and serve.
- If you do not have an ovenproof skillet, wrap the handle of the pan with foil before placing in the oven.