Asparagus Potato Skillet Frittata

Asparagus Potato Skillet Frittata

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 6 large triangular pieces 1x


  • 8 eggs
  • 2 tablespoons milk
  • 20 stalks asparagus ends cut off
  • 2 medium Yukon gold potatoes sliced thin
  • 1/2 cup green onion chopped
  • 1/2 cup grated parmigiano and percorino cheese
  • 2 tablespoons extra virgin olive oil
  • 1 tsp chopped fresh parsley
  • 3/4 cup vegetable broth



  1. In a saute pan add 1 tsp olive oil.
  2. Toss in asparagus with ends trimmed off.
  3. Pour in about two tablespoons of the vegetable broth.
  4. Wash and clean potatoes diced finely and add to asparagus.
  5. Add in chopped onion and saute till asparagus and potatoes are nice and tender.
  6. Keep adding broth till the desired tenderness is achieved, or potatoes are fork tender.


  1. Heat up remaining oil in a medium cast iron skillet.
  2. Beat the eggs in a bowl with the milk.
  3. Add some salt and pepper.
  4. Put in potatoes and 1/2 the cheese and mix well
  5. Cut asparagus into bite size pieces leaving tips intact, and keep some long for garnish later.
  6. Place the pieces of asparagus into the egg mixture, mix again.
  7. Heat oil in skillet on a low to medium heat.
  8. Pour egg and veggie mixture into skillet and cook for about 10 minutes.
  9. Sprinkle the remaining cheese on top and parsley.
  10. Pre-heat oven to 350 degrees F.
  11. Place skillet into oven remembering to use oven mitts as the cast skillet gets very hot.
  12. Cook for an additional 10 minutes.
  13. Then turn the oven top low broil and grill for approximately 2 minutes or until top forms a nice golden color.
  14. Take out of oven and let cool a bit, then cut into triangular servings.
Recipe Card powered byTasty Recipes