Spring Vegetable & Potato Frittata

Spring Vegetable & Potato Frittata
Photo by Scott Phillips


  • ½ lb. medium-thick asparagus, trimmed and cut on the diagonal into 1-inch pieces
  • 6 oz. shredded sharp Cheddar (about 1-¾ lightly packed cups)
  • 2 to 3 Tbs. extra-virgin olive oil
  • 8 large eggs
  • 1 medium Yukon Gold potato (about ½ lb.) scrubbed and cut into ½-inch dice (about 1-½ cups)
  • 1/8 tsp. cayenne
  • ¼ cup grated Parmigiano Reggiano (about ½ oz.)
  • + 4 more ingredients
    • 3 cloves garlic, minced
    • Kosher salt and freshly ground black pepper
    • 1 medium yellow onion, thinly sliced
    • 3 Tbs. chopped fresh flat- leaf parsley

In a medium bowl, whisk the eggs, Parmigiano, parsley, 1/2 tsp. salt, 1/8 tsp. pepper, and the cayenne. Heat 2 Tbs. of the oil in a 10-inch ovenproof nonstick skillet over medium-high heat. Add the potato and 1/4 tsp. salt and cook, stirring occasionally, until browned on several sides, 6 to 7 m...

View full recipe at Fine Cooking


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