Potato and Asparagus Frittata
Prep time: 5 mins
Cook time: 27 mins
Total time: 32 mins
  • 1 tbsp olive oil
  • 6 small gold potatoes, peeled and chopped
  • 1 small yellow onion, chopped
  • 1 handful of green asparagus, chopped
  • 8 large eggs
  • ¾ tsp salt
  • ¼ tsp freshly ground black pepper
  • 2 tbsp freshly chopped parsley, divided
  • 1¼ cups shredded Gruy√©re cheese, divided
  • 6 cherry tomatoes, sliced in half
  1. Preheat the oven to 375 degrees F.
  2. Heat the olive oil in an oven-proof skillet over medium heat (you will bake the frittata in the skillet later on).
  3. Add the onions, asparagus and potatoes to the skillet and cook until the onions are translucent and soft and potatoes are browning, about 15 minutes. Stir occasionally.
  4. Beat the eggs together with the salt, pepper, 1 tbsp parsley and 1 cup cheese in a mixing bowl.
  5. Pour the egg mixture over the vegetables in the skillet, and heat over medium heat until the egg begins to set (it will become slightly firm when you shake the skillet). Stir occasionally.
  6. Remove from heat and top with the tomatoes and remaining ¼ cup cheese.
  7. Bake for about 12 minutes, until the top begins to slightly brown.
  8. Remove and allow the frittata to cool before transferring to a cutting board.
  9. Garnish with fresh parsley.
Makes 1 9-inch frittata
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/potato-and-asparagus-frittata/