Asparagus & Potato Frittata

Asparagus & Potato Frittata

1 Review
From: EatingWell Magazine, May/June 1994

This frittata calls for cooked asparagus and a few small potatoes, but in a pinch you can use just about any vegetables you have on hand. A perfect lunch or light supper served with a salad of spring greens and some good crusty bread.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 3 teaspoons canola oil, divided
  • 1 small onion, thinly sliced
  • 1 clove garlic, finely chopped
  • 1 teaspoon chopped fresh rosemary, or ¼ teaspoon dried
  • 1 tomato, seeded and chopped, divided
  • 2 small cooked potatoes, cut into ½-inch dice
  • 10-12 cooked asparagus stalks, cut into 2-inch pieces
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper, plus more to taste
  • 4 large eggs
  • 4 large egg whites
  • ¼ cup freshly grated Parmesan or Gruyère cheese
  • 2 tablespoons chopped fresh chives, or scallions


  • Active

  • Ready In

  1. Preheat the broiler. Heat 2 teaspoons oil in a large, ovenproof, nonstick skillet over medium heat. Add onion, garlic, rosemary and half of the tomato; cook, stirring, until the onion is tender, about 8 minutes.
  2. Add potatoes and cook, stirring, until they start to brown, about 4 minutes. Add asparagus and cook until heated through. Remove the vegetables from the pan; season with salt and pepper.
  3. Wipe out the pan, brush with the remaining 1 teaspoon oil, and return it to low heat.
  4. Lightly whisk whole eggs, egg whites and cheese in a medium bowl. Add the vegetables to the egg mixture and pour into the pan, gently stirring to distribute the vegetables. Cook over low heat until the underside is light golden, 5 to 8 minutes.
  5. Place the pan under the broiler and broil until the top of the frittata is puffed and golden brown, 1 to 2 minutes. Loosen the frittata and slide it onto a platter. Garnish with chives (or scallions) and the remaining chopped tomato.

Nutrition information

  • Per serving: 228 calories; 10 g fat(3 g sat); 3 g fiber; 21 g carbohydrates; 15 g protein; 110 mcg folate; 190 mg cholesterol; 3 g sugars; 0 g added sugars; 1,031 IU vitamin A; 16 mg vitamin C; 104 mg calcium; 2 mg iron; 521 mg sodium; 695 mg potassium
  • Nutrition Bonus: Folate (28% daily value), Vitamin C (27% dv), Vitamin A (21% dv)
  • Carbohydrate Servings:
  • Exchanges: ½ starch, 2 medium-fat meat, 1 vegetable

Reviews 1

March 17, 2010
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By: Lally
this is good. not great because it lacks flavor. The potatos give it substance and it remains a low cal, hearty dish. This needs more salt than is recommended and possibly add a more flavorful veggie or even lean meat to give it some taste. Good thing about the frittata is that you can be creative and throw whatever you like it in.