Last Updated on December 31, 2022 by Ellen Christian
Try this asparagus and potato frittata recipe today. See why this easy potato frittata recipe is one of my favorite ways to use up extra eggs. Make it today.
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Asparagus and Potato Frittata
Today I’m sharing this simple frittata recipe. I have been trying to be careful of what I eat lately. I am reducing fat and trying to include more vegetables in my diet.
One of the easiest ways for me to include more vegetables in my diet is to make a quiche. With our own ducks and chickens, we always have extra eggs.
Normally, when I make quiche, I use a pie crust and add quite a bit of cheese. That’s not really a low-fat type of meal.
To help keep the calories down, I decided to make a frittata recipe instead. Since I received Klondike Rose potatoes and Green Giant Fresh Asparagus for a feature on my site, those were the main ingredients in my frittata recipe.
Now is the perfect time to try out this frittata recipe for yourself.
A frittata is an Italian dish that is made with beaten eggs. It is very similar to an omelet except the ingredients are cooked in the eggs instead of being placed in the center of the eggs before they are folded.
If you are not watching your calories, a handful of shredded cheese on top of this while it is under the broiler is absolutely amazing.
A frittata is a wonderful lunch with a salad or as a side for dinner with meat and bread. You can vary the vegetables but since there is such a great deal at Target right now, pick up some Klondike Rose potatoes and Green Giant Fresh Asparagus and try it this way.
What’s your favorite frittata recipe? You may want to check out these other recipes to use up too many eggs.
- Zucchini and ham frittata recipe
- How to make a frittata
- Asparagus Frittata and Quiche recipes
- Tomato and Bacon Frittata
- Creamy leftover asparagus soup
- 1/2 lb uncooked Klondike Rose potatoes
- 1 lb raw asparagus, cut into bite sized pieces
- 5 farm fresh eggs
- 1 tbsp minced garlic
- salt & pepper to taste
- olive oil cooking spray
- Cook the potatoes and asparagus until almost tender.
- Add the minced garlic.
- Coat a pan that is oven proof with olive oil cooking spray.
- Heat over medium heat & add potatoes and asparagus.
- Saute for a few minutes & reduce heat to low.
- Stir in the eggs. Cover and cook until the edges are set.
- Remove cover and place under the broiler until the top is set.
- Cut into wedges and serve.
Amount Per Serving: Calories: 159Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 155mgSodium: 127mgCarbohydrates: 17gFiber: 3gSugar: 2gProtein: 9g
Ellen is a busy mom of a 24-year-old son and 29-year-old daughter. She owns six blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email email@example.com to chat.