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Why I Love Asparagus & Roasted Potato Frittata
I don’t think we give enough credit to a frittata. Unlike a quiche, a frittata has no crust and can be made quickly for a weekday breakfast or weeknight meal. This recipe is an homage to simplicity and fresh spring vegetables. To make a case for frittatas, the important thing to realize is all you need is cream, milk, and eggs. The add-ins can be anything that happens to be on hand or needs to be used up. This uses fresh asparagus that is roasted directly on top of the frittata. The asparagus becomes crisp-tender while the frittata bakes. Within a short amount of time, less than an hour, making it a perfect thing to make after work or for a weekend brunch.
Asparagus & Roasted Potato Frittata Ingredients
- Eggs are the base of the custard. Choose an organic egg when possible for a richer yolk with more flavor.
- Cream is used in place of milk for more flavor. Any milk, even non-dairy, can be used instead of cream for a delicious result.
- Potato adds a bit of heft to the eggs with a satisfying starchy component. Any baking potato will work, like a russet.
- Asparagus is in season during the spring and is best fresh. Purchase, or pick, asparagus larger than a lead pencil’s diameter and remove any dry parts from the bottom before using.
- Goat cheese has a tangy, earthy flavor that works well with the sweetness of fresh asparagus. While baking, the cheese becomes creamy and smooth.
The full amount of each ingredient can be found in the recipe card below.
How to Make Asparagus & Roasted Potato Frittata
Step 1: Roast the potatoes – Peel and dice the potatoes. Spread them onto a parchment-lined small baking sheet. Drizzle them with olive oil and sprinkle with salt and black pepper. Place the baking sheet in the preheated 425°F oven and bake for 18-20 minutes until the potatoes are roasted and golden. Once the potatoes are removed from the oven, turn the temperature down to 350°F.
Step 2: Prepare the egg mixture – In a medium-sized bowl, add the eggs, heavy cream, garlic powder, mustard powder, fresh thyme leaves, salt, and black pepper. Whisk everything together to ensure the eggs are beaten, and all of the ingredients are thoroughly combined. Separately, remove the prosciutto from any paper backing on which they were stored, roll them up, and chop them into thin strips.
Step 3: Assemble in a pie dish – In a greased deep pie dish, add the slightly cooled roasted potatoes and spread them out into an even layer. Sprinkle the chopped prosciutto on top. Pour the egg mixture on top, making sure that it coats the potatoes and prosciutto. Dot the top of the egg mixture with the goat cheese. Then lay the asparagus on top of the mixture, trimming off any pieces to fit inside the pie shell. Alternatively, the asparagus can be uniformly chopped and sprinkled on top.
Step 4: Bake the frittata – Drizzle the frittata mixture with olive oil and place it in the preheated 350°F oven. Bake for 18-24 minutes until the eggs have puffed slightly and the asparagus begins to caramelize. Remove from the oven and serve immediately.
Recipe Tips
- While salting at all layers of cooking may seem like a lot of salt to use, it actually creates a dish that has better flavor and requires less salt in the end. If no salt is added to a recipe and it is simply sprinkled on while serving, you’re likely to use more salt than if the recipe was salted as it was prepared. Do not be scared of using salt, especially if you are cooking all of your food at home.
- The potatoes are done cooking when a knife is easily inserted and meets no resistance. If the potatoes are slightly tough, return them to the oven to continue roasting for a few minutes longer.
- When preparing the egg mixture, thoroughly beat the eggs with all the other ingredients. This will ensure that the yolk and white of each egg are combined so that the resulting frittata texture is as desired.
- If your asparagus is purchased from the grocery store, which means it is most likely not freshly picked, cut off the bottom woody stem of each stalk. The bottom part of each piece of asparagus can be quite tough and will not complement the soft texture of the frittata. These pieces can be composted or used in smoothies, dressings, and more.
- As is customary for a frittata, the frittata will fall after it cooks. Do not be afraid of this or feel that something went wrong. As it cools slightly, the eggs will decrease, pulling back in, which is completely normal.
Frequently Asked Questions
Any baking potato is a good option. Good baking potatoes include Yukon gold, red potatoes, and russets.
Yes, any dairy or non-dairy milk will work in this recipe.
Yes, the prosciutto can easily be left out of the recipe for a fully vegetarian recipe.
Yes, any cheese can be used. Gouda, gruyere, or feta will work.
Yes, the frittata can be made in a square baking dish. The size of the dish will vary, and the resulting frittata will be slightly flatter.
Follow These Tips
Serving & Storage
To serve – Serve warm or at room temperature, cut into wedges. It is perfect with a simple green salad or fruit for breakfast, brunch, or a light dinner.
To store – Frittata is great while still warm, but it also makes great leftovers. This frittata will last for 3-5 days in the refrigerator.
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Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Asparagus & Roasted Potato Frittata
Ingredients
For the potatoes
- 1 cup peeled and diced russet potato
- 2 tbsp olive oil
- ½ tsp kosher salt
- ½ tsp freshly ground black pepper
For the frittata
- 8 large eggs
- ½ cup heavy cream
- ½ tsp garlic powder
- 1 tsp dry mustard
- 1 tbsp fresh thyme leaves
- ½ tsp kosher salt
- ½ tsp freshly ground black pepper
- 4 oz prosciutto chopped
- 4 oz goat cheese
- ½ lb fresh asparagus ends trimmed
Instructions
- Preheat the oven to 425℉.
- Scrub and peel the potato and dice it into ½-inch size pieces. On a parchment-lined baking sheet, toss the prepared potato with olive oil, salt, and black pepper. Spread the potato out evenly and sprinkle with salt and pepper. Roast in the preheated oven until the potatoes are tender and beginning to brown, 18-20 minutes. Once the potatoes are finished, remove them from the oven and set them aside.1 cup peeled and diced russet potato, 2 tbsp olive oil, ½ tsp kosher salt, ½ tsp freshly ground black pepper
- Turn the oven down to 350℉. Grease a 9-inch pie pan and set it aside.
- In a large bowl, add the eggs, heavy cream, garlic powder, dry mustard, thyme leaves, salt, and black pepper, and whisk until smooth. Chop the prosciutto into small pieces and sprinkle in the bottom of the prepared pan with the roasted potatoes. Pour the egg mixture over the top.8 large eggs, ½ cup heavy cream, ½ tsp garlic powder, 1 tsp dry mustard, 1 tbsp fresh thyme leaves, ½ tsp kosher salt, ½ tsp freshly ground black pepper, 4 oz prosciutto
- Dot the top with the pieces of goat cheese. Top the frittata with the asparagus. Lay the asparagus in whole spears over the eggs, trimming the size as needed to make them fit.4 oz goat cheese, ½ lb fresh asparagus
- Bake the frittata in the preheated oven until the asparagus is tender, and the eggs are set, 18-24 minutes. Once baked, remove the frittata from the oven and cool for 10 minutes before slicing and serving.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
My family does not like goat cheese. What other cheese would work well?
Thanks,
Feta is a great substitute for the goat cheese!
Delicious frittata! Thank you for the recipe!
I made this recipe this past Sunday for brunch and it was amazing!! It’s a keeper!
Thank you Kaleb!
I’m going to use imported ham ( making sure it’s not wet) and grated swiss cheese. Can i pabpil the asparagus first?
Was wondering if I can make this the day before and reheat it?
I made this fritatta for Easter brunch and it was so delish! Actually, I tried it out a few days before and my son ate the entire fritatta after my husband and I each had a serving! I stuck to the recipe and it delivered. The flavor is just so, so good. I recieved so many compliments! I told everyone where they could find the recipe, too. Thank you, Kaleb!!
This is a great recipe. It is very filling, so a simple slice with a salad is a meal. I, personally, would not add additional salt to the wet ingredients because the salt on the potatoes and the salty prosciutto almost made it too salty when I added the salt in the wet ingredients. Or, maybe I just cut back on the salt altogether and it would be well balanced then. But, it was delicious and I shared some with a neighbor who had never had prosciutto or goal cheese before – they loved it.
Making the frittata with mushrooms today for our craft group. Can’t wait for lunch!