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Spring Vegetable & Potato Frittata

Scott Phillips

Servings: four.


  • 8 large eggs
  • 1/4 cup grated Parmigiano Reggiano (about 1/2 oz.)
  • 3 Tbs. chopped fresh flat- leaf parsley
  • Kosher salt and freshly ground black pepper
  • 1/8 tsp. cayenne
  • 2 to 3 Tbs. extra-virgin olive oil
  • 1 medium Yukon Gold potato (about 1/2 lb.) scrubbed and cut into 1/2-inch dice (about 1-1/2 cups)
  • 1 medium yellow onion, thinly sliced
  • 1/2 lb. medium-thick asparagus, trimmed and cut on the diagonal into 1-inch pieces
  • 3 cloves garlic, minced
  • 6 oz. shredded sharp Cheddar (about 1-3/4  lightly packed cups)

Nutritional Information

  • Nutritional Sample Size based on four servings
  • Calories (kcal) : 480
  • Fat Calories (kcal): 300
  • Fat (g): 33
  • Saturated Fat (g): 14
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 14
  • Cholesterol (mg): 475
  • Sodium (mg): 1010
  • Carbohydrates (g): 16
  • Fiber (g): 2
  • Protein (g): 29


  • In a medium bowl, whisk the eggs, Parmigiano, parsley, 1/2  tsp. salt, 1/8 tsp. pepper, and the cayenne.
  • Heat 2 Tbs. of the oil in a 10-inch ovenproof nonstick skillet over medium-high heat. Add the potato and 1/4 tsp. salt and cook, stirring occasionally, until browned on several sides, 6 to 7 minutes. Transfer to a bowl with a slotted spoon. Reduce the heat to medium. If the pan is dry, add the remaining 1 Tbs. oil. Add the onion and cook, stirring frequently, until it softens and begins to brown, 4 to 5 minutes. Stir in the asparagus, garlic, 1/4 tsp. salt and 1/8 tsp. pepper. Cook, stirring frequently, until the asparagus is bright green and crisp-tender, 3 to 4 minutes. Lower the heat to medium low and add the egg mixture and the potatoes, stirring until the ingredients are combined, 10 to 15 seconds. Add the Cheddar and stir until well distributed. Cook without stirring until the eggs have almost set, 10 to 12  minutes. (The center may still be loose but should be bubbling a little; the sides should be set.) Meanwhile, position an oven rack 6 inches from the broiler element and heat the broiler to high.
  • Transfer the skillet to the oven and broil until the eggs have set completely and the top of the frittata is golden brown, 1 to 3 minutes. Let rest for 5 minutes. Transfer to a cutting board, cut into four wedges, and serve.

Make Ahead Tips

This frittata is a great make-ahead dinner. Let it cool to room temperature and refrigerate until ready to serve. It can be warmed in the microwave or served at room temperature.


Rate or Review

Reviews (4 reviews)

  • pokano | 02/13/2016

    Absolutely delicious. Made this as written and will definitely make again. It's more substantial than the other frittatas I've made because of the fried potatoes. A keeper.

  • newmanm | 02/22/2011

    A great dish! I added leftover roasted broccoli florets and used asiago cheese rather than parm - Can't wait to enjoy this for the next couple days, delicious and easy breakfast. Mine made more like 6-8 servings.

  • BadHairLife | 09/24/2009

    I added mushrooms (pan fried to golden brown with the onions) and some cream to take the eggyness down a bit.It was delicious, and a big hit at the family brunch (15 out of 17 loved it!)

  • taw317 | 02/07/2009

    This frittata is always one of my "go-to" recipes when I want a light and easy dish for dinner. I sometimes swap small broccoli florets for the asparagus with equally good results.

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