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Asparagus Frittata

This Asparagus Frittata is so simple to pull together and is so delicious! It will serve 4-6 people for a light meal, depending on your crew's appetite.

Course Breakfast, Dinner, Lunch
Cuisine American
Keyword Asparagus, Frittata
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 40 minutes
Servings 4
Author Fraîche


  • 1 1/2 lbs baby potatoes
  • 1 tablespoon olive oil
  • 8 eggs
  • 3 tablespoons cream (I use 18%)
  • 8-10 stalks asparagus (ends trimmed)
  • 1/2 cup grated cheese (parmesan, asiago, feta or aged cheddar)
  • salt and pepper to taste


  1. Bring a large pot of salted water to a boil. Add the whole baby potatoes and cook until fork tender. Preheat the oven to 350 F.

  2. Once potatoes are cooked, drain and pat dry with a paper towel or clean dish towel. Once cool enough to touch, slice the cooked potatoes into quarters.

  3. Heat a large cast iron frying pan over medium-high heat and add the oil. When the oil is hot add the potatoes, season with salt and pepper, and cook 4-5 minutes until potatoes start to get crispy and golden brown.

  4. While the potatoes are frying, whisk the eggs and cream together and stir in the cheese. Season with salt and pepper.

  5. Arrange the potatoes evenly in the pan and pour the eggs into the pan with the potatoes. Top with asparagus, gently nestling the asparagus stems into the frittata.

  6. Transfer the pan to the oven and bake for approximately 15-20 minutes until the eggs are just set in the middle. Cool slightly, garnish with herbs if desired, cut into slices and serve!