Description
A light and fresh frittata celebrating spring vegetables — tender asparagus and creamy new potatoes — baked with eggs and herbs for a wholesome, satisfying meal perfect for brunch or a light dinner.
Ingredients
- 8 large eggs
- 1/2 cup milk or cream
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 pound new potatoes, thinly sliced
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh herbs (such as chives, parsley, or dill)
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a large ovenproof skillet, heat olive oil and butter over medium heat.
- Add sliced new potatoes and cook for 8–10 minutes until tender and lightly golden.
- Add asparagus pieces and cook for another 3–4 minutes until just tender.
- In a bowl, whisk together eggs, milk, Parmesan, herbs, salt, and pepper.
- Pour the egg mixture evenly over the vegetables in the skillet. Cook gently for 2–3 minutes until the edges begin to set.
- Transfer the skillet to the oven and bake for 10–12 minutes, or until the center is set and lightly golden on top.
- Let cool slightly before slicing and serving warm or at room temperature.
Notes
- Use any fresh spring herbs you like — mint and tarragon also pair beautifully.
- This frittata can be served hot or cold, and makes excellent leftovers.
- For extra flavor, add a few crumbles of goat cheese before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Brunch, Main Course
- Method: Baked
- Cuisine: European