Asparagus Frittata

Printer-friendly versionPrinter-friendly version



Serves 6


½ lb potatoes, peeled if necessary

½ lb fresh asparagus trimmed and washed

1 Tbsp vegetable oil

2 Tbsp butter

1 medium onion, finely sliced

8 eggs

½ cup milk

Salt and pepper

2 cups grated old cheddar or other hard cheese

½ carrot, peeled and grated (for colour)

6-8 grape tomatoes, cut in half

Pinch dried oregano


Place potatoes in a medium pot of salted cold water.

Bring to a boil and cook 5 minutes.

Add asparagus to the water and boil another minute until bright green.

Remove asparagus with tongs and chill in cold water.

Drain potatoes and set aside to cool a little.

Slice or chop cooled potatoes and set aside.

Slice cooled asparagus into small pieces, on an angle and set aside.

Heat oven to 400 degrees.

Heat oil or butter in a medium oven proof non-stick 9 or 10” frying pan.

Saute onions over medium-low heat until soft, about 5-8 minutes.

Combine eggs, milk, salt and pepper in a medium bowl, whisk until blended.

Stir in half the cheese, sliced potatoes and carrots.

Pour into pan over cooked onions and cook over medium heat without stirring. About 2-3 minutes.

Arrange sliced asparagus over egg mixture.

Sprinkle with remaining cheese and arrange halved tomatoes on top.

Sprinkle with oregano.

Remove from heat and transfer to preheated oven.

Bake until set, approx. 30-40 minutes.

Broil for a few moments if desired.                                                                

Remove from oven and allow to rest 5-10 minutes.

Slide out on a serving plate.

Serve with a salad and a slice of crusty bread.