Asparagus & Roasted Potato Frittata
If you’re looking for a super simple frittata that’s both delicious and easy to make, this is the recipe for you. A frittata can really highlight any favorite flavors, but this one combines asparagus, prosciutto, roasted potatoes, and goat cheese for a springtime recipe. It’s perfect for breakfast, brunch, lunch, or dinner!
Servings: 8 servings
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
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.
Nutrition
Serving: 1serving | Calories: 212kcal