Description
This spring frittata recipe with potatoes and asparagus comes together in under 30 minutes. The perfect easy recipe for hosting brunch.
Ingredients
Scale
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 1 tbsp olive oil (extra virgin)
- 1 cup baby potatoes (thinly sliced)
- 1/2 cup asparagus (chopped)
- 8 eggs
- 2 tbsp milk
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/3 cup goat cheese (crumbled)
- 1/4 cup parmesan (grated)
- 2 tbsp parsley (chopped)
Instructions
- Preheat the broiler on your oven.
- Heat olive oil over medium heat in a large, oven-safe skillet. Add onions & garlic and cook until they begin to soften, about 3 minutes.
- Add sliced potatoes to the skillet and cook until softened and beginning turn golden brown, about 5-7 minutes.
- Add asparagus and cook until they turn a bright green & become slightly tender, about 3 minutes.
- Meanwhile, whisk eggs & milk together in a bowl. Season with a pinch of salt & pepper.
- Spread the vegetables out in the pan and slowly pour the egg mixture over, distributing as evenly as possible. Sprinkle goat cheese on top.
- Allow the eggs to cook undisturbed in the pan until the begin to set and the edges start to separate from the side of the pan, about 2-3 minutes.
- Transfer the skillet to the preheated oven and broil until the top turns a golden brown and the cheese has melted. This part will happen quickly, so keep a close watch on it as it cooks.
- Remove the frittata from the oven, sprinkle with grated parmesan & fresh parsley. Slice and serve warm.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast