Teresa's Recipes
Country Potato and Asparagus Frittata
Indulge in this hearty Country Potato and Asparagus Frittata, a delightful blend of golden, crispy potatoes, tender asparagus, and rich, melting cheese. This dish is perfect for a leisurely weekend brunch, or as a quick and satisfying weeknight dinner. The frittata's vibrant colors and comforting flavors will make it a family favorite, while the combination of eggs and vegetables ensures a nutritious meal that’s both filling and delicious. Originating from Italy, the frittata is a versatile dish that can be enjoyed any time of the day, showcasing the beauty of seasonal ingredients.
Ingredients
- 2 tablespoons Olive oil
- 2 medium, diced Potatoes
- 1 bunch, trimmed and cut into 1-inch pieces Asparagus
- 1 small, diced Onion
- 2 cloves, minced Garlic
- 6 large Eggs
- 1/4 cup Milk
- 1 cup, shredded (divided) Cheddar cheese
- to taste Salt
- to taste Pepper
Dietary Notes
- Servings: 4
- Dish Type: Brunch/Dinner
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Calories: 320
- Fat: 22g
- Carbs: 18g
- Protein: 16g
- Sodium: 400mg
- Sugar: 2g
Instructions
- Preheat the oven to 400°F (200°C).
- In a large oven-safe skillet, heat the olive oil over medium heat.
- Add the diced potatoes to the skillet and cook until golden and crispy, about 10 minutes, stirring occasionally.
- Add the asparagus, onion, and garlic to the skillet and cook until the vegetables are tender, approximately 5 minutes.
- In a large bowl, whisk together the eggs, milk, half of the shredded cheddar cheese, and season with salt and pepper.
- Pour the egg mixture over the sautéed vegetables in the skillet, stirring gently to combine.
- Sprinkle the remaining cheddar cheese on top of the frittata.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set and the cheese is melted and bubbly.
- Remove from the oven and let the frittata cool for a few minutes before slicing into wedges and serving.
Tips
- For added flavor, consider mixing in some fresh herbs like chives or parsley.
- You can easily swap out the asparagus for other seasonal vegetables such as spinach, bell peppers, or zucchini.
- If you prefer a creamier texture, substitute part of the milk with heavy cream.