Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 small potatoes, peeled and diced
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 6 large eggs
- 1/4 cup milk
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
Instructions
- Heat the olive oil in an oven-safe, non-stick skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and diced potatoes to the skillet. Cook for 10-12 minutes, or until the potatoes are tender, stirring occasionally.
- Stir in the asparagus pieces and cook for another 3-5 minutes, until the asparagus is tender-crisp.
- In a medium bowl, whisk together the eggs, milk, Parmesan cheese, salt, and pepper.
- Pour the egg mixture evenly over the vegetables in the skillet. Reduce the heat to low and cook for 5-7 minutes, or until the edges of the frittata begin to set.
- Transfer the skillet to a preheated oven at 375°F (190°C). Bake for 10-15 minutes, or until the frittata is set in the center and lightly golden brown.
- Remove from the oven and let cool slightly before slicing and serving.
Notes
- You can add other vegetables like bell peppers, spinach, or mushrooms.
- Use any cheese you prefer, such as cheddar or mozzarella.
- This frittata is delicious served warm or at room temperature.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 250mg