Asparagus and Potato Frittata


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


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.

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