Asparagus Frittata

Name: Asparagus Frittata
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Ingredients: 1/2 lb red potatoes, diced (or use leftover); 1 shallot, diced; 1 yellow bell pepper, diced; 1 lb heirloom tomatoes, diced; 1 lb asparagus, trimmed and broken into one inch pieces; 6 oz shredded parmesan; 10 eggs, beaten then add cream; 1/2 cup half and half or heavy cream

7 steps

Prep:20minCook:1h

I love frittatas because they are like quiche but they don't have a crust or pie shell. You can make them with just about any veggies, so they are good for repurposing leftovers. You can also glam them up for a weekend brunch.

Updated at: Thu, 17 Aug 2023 12:02:37 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories220.8 kcal (11%)

Total Fat12.3 g (18%)

Carbs10.6 g (4%)

Sugars3.6 g (4%)

Protein17.1 g (34%)

Sodium345.5 mg (17%)

Fiber2.2 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

0.5 lbred potatoes

diced, or use leftover

1 lbheirloom tomatoes

diced

1 lbasparagus

trimmed and broken into one inch pieces

6 ozshredded parmesan

10eggs

beaten then add cream

½ cuphalf and half

or heavy cream

Instructions

Step 1

Heat oven to 425 and line a baking sheet with parchment. Toss the diced potatoes in olive oil and salt and pepper. Spread on the parchment and roast 25-30 min, or until golden and puffy.

Step 2

While the potatoes are roasting, prep the other veggies.

Step 3

In an oven-safe 10 inch skillet or cast iron, saute the shallot and bell pepper for about 3 min. Then add tomatoes and cook until almost all the liquid evaporates.

Step 4

Add asparagus. Note: I like asparagus to still have a bite, so I add them at the last minute. If you prefer softer asparagus, you can add them at the same time as the tomatoes. Play around with the timing for your preferred texture.

Step 5

Take the skillet off the heat and tip the roasted potatoes directly into the skillet. Stir to evenly distribute the veggies. Sprinkle cheese over veggies, then pour the beaten eggs and cream over the whole thing.

Step 6

Put the skillet in the oven and turn down the heat to 375. Use potholders because the skillet will be very hot. Bake at 375 for 25-30 min, or until the cheese is golden and the egg is set.

Step 7

Let stand for 5 minutes, then sit into wedges and serve. Leftover slices make for a great lunch the next day.