Go Back
Email Link
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Add to Collection
Go to Collections
Asparagus Potato Frittata
Course
Breakfast, Brunch
Keyword
Breakfast, Brunch
Prep Time
15
minutes
minutes
Cook Time
10
minutes
minutes
Servings
8
Calories
178
kcal
Ingredients
2
cups
Diced or sliced potato
8 to 10
Asparagus spears
trimmed and chopped
2 to 3
tbsp
Butter or olive oil
1/2
cup
Diced orange or red pepper
2
cloves
Garlic
minced
6
Extra-large eggs
1/4
cup
Heavy cream or milk
Salt and pepper
1/2
cup
Grated Parmesan cheese
divided
1/2
cup
Frozen peas
slightly thawed
2
tbsp
Chopped fresh dill or parsley
Instructions
Preheat oven to 400 degrees.
Bring a medium pot of well-salted water to a boil.
Add potatoes and cook until just about tender.
Remove potatoes from the pan.
Place asparagus in that same water and boil a minute or two or until just tender. Don’t overcook.
Drain and transfer asparagus to an ice water bath to cool. Dry asparagus well.
In a bowl, whisk eggs and cream or milk and 1/4 cup of Parmesan cheese together.
Season with a little salt and pepper.
Melt butter or oil in a 10 inch oven-proof skillet.
Add garlic and peppers. Sautee for 30 seconds, stirring constantly so you don’t burn garlic.
Add potatoes and cook a minute or two.
Add asparagus and peas and season with a little salt and pepper.
Pour egg mixture into skillet.
Cook until edges begin to set; push cooked edges toward the center of the pan with a spatula.
Continue cooking until the center begins to set, about 2 minutes more.
Bake about 5 to 10 minutes or until eggs are completely set. Remove from oven.
Sprinkle remaining cheese and dill and parsley over the top.
Cut into wedges and serve.
Video
http://fox6now.com/2015/04/24/the-cooking-mom-shares-fun-healthy-recipes-with-asparagus/
Notes
If you’re skillet has a plastic handle you can cover it well with heavy-duty foil to make it oven-safe.
Nutrition
Calories:
178
kcal
|
Carbohydrates:
13
g
|
Protein:
8
g
|
Fat:
11
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
144
mg
|
Sodium:
185
mg
|
Potassium:
364
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
920
IU
|
Vitamin C:
27
mg
|
Calcium:
94
mg
|
Iron:
2
mg