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Asparagus and Potato Frittata

This fritatta combination of asparagus and potatoes is a favorite and so good! See the slideshow to follow the steps how to make it. It is not hard!
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Prep Time20 minutes
Cook Time10 minutes
Course: Breakfast, Lunch, Main Course
Cuisine: Italian
Servings: 6
Calories: 171


  • 5 eggs
  • 2 potatoes small, thinly sliced
  • 1 bunch asparagus fresh, cut and trimmed two-inch pieces
  • 1 onion thinly sliced
  • 2 tablespoons canola oil
  • ¾ teaspoon salt
  • ½ teaspoon pepper


  • In a microwavable steamer, or in a steamer basket on top of the stove, steam the asparagus, onions, and sliced potatoes until they are almost soft.
  • In a medium bowl, beat the eggs and add the salt and pepper.
  • In a large ten-inch skillet, heat the canola oil over medium heat.
  • Add the steamed asparagus, onions, and potatoes and sauté them in the oil for just one minute.
  • Pour the eggs over the asparagus and potatoes.
  • Let that cook in the pan, pushing the eggs with a spatula to the edge of the pan so the liquid eggs go to the rim and underneath; cook until most of the eggs on top are cooked.
  • Get a dinner plate and place it upside down on top of the frittata.
  • Tip the skillet quickly upside down so the frittata moves onto the plate.
  • Slide the frittata back into the skillet so the uncooked side goes back in the bottom of the skillet.
  • Let that side of the frittata cook for just a minute or two more.
  • Slide the frittata onto a serving plate.
  • Serve immediately.


WANT IT THICKER?   Just add 1 or 2 more eggs.
OIL:  Use the oil of your choice. 
VARIATIONS: Unlimited!  Use this recipe and technique as a base, and do your own thing with additions of your choice!
Calories: 171kcal | Carbohydrates: 17g | Protein: 8g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 349mg | Potassium: 530mg | Fiber: 3g | Sugar: 3g | Vitamin A: 768IU | Vitamin C: 20mg | Calcium: 52mg | Iron: 3mg