Print It

Spring Asparagus Frittata


A frittata is a wonderful way to dress up the ordinary egg. A frittata is an Italian style flat omelet that can star in many roles – from a simple at-home breakfast with ingredients on hand, to a more elaborate brunch gathering with seasonal vegetables and herbs. It is even suitable for picnics as it can be easily transported and served room temperature. Frittatas are fast, fun, and foolproof fare!

A favorite frittata for spring menus here at Country Willows incorporates fresh tender asparagus, new red potatoes, grated fresh cheese, and a handful of fresh herbs. Feel free to adjust ingredients with the seasons as you see fit!

<!--- custom code start --->


Serves 6 – 8


2 – 3 T. olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 to 3 new red potatoes, scrubbed, but not peeled, sliced 1/3 inch thick
1 bunch fresh asparagus (12 oz. or so) woody ends trimmed and stalks
cut in ½ inch pieces, lightly steamed until tender crisp & bright in color
8 - 10 eggs
3 T. whipping cream or “half and half” (Optional)
1/2 t. salt
Freshly ground pepper
2 T. fresh chopped rosemary or tarragon
Liberal sprinkling of dry spice, e.g. Trader Joes’s 21 Seasoning Salute (Optional)
1/3 c. grated fresh parmesan cheese
1/3 c. grated fresh Gruyere (or Swiss) cheese


Preheat oven to 350º


In a 10 inch cast iron or oven-proof skillet, heat the oil over medium heat. Add the onions, garlic, and sliced potatoes. Cover and cook over medium-low heat until potatoes are tender and translucent. Turn once or twice to assure even browning and prevent sticking. Takes about 10 minutes.

In a medium bowl, whisk eggs, optional cream, salt, pepper, and dry seasoning. Set aside. Gently stir in asparagus and fresh herbs to skillet mixture. Pour egg mixture over vegetables and sprinkle over all with cheese. As eggs begin to set over medium-low heat, slip a spatula under egg edges, letting egg mixture flow underneath. Let cook undisturbed about five minutes, until edges begin to firm, but top is still a bit runny.


Transfer skillet to oven and continue cooking until eggs fully set – about another 10-15 minutes. Check frittata (oven temperature/cooking times vary) to test for overall firmness. Cover with foil if browning too quickly. Remove from oven and run a spatula under edges to loosen and remove. Slide onto plate or cut from skillet into wedges to serve. Garnish with fresh chives and cherry tomatoes for color. Serve hot, warm, or at room temperature.



Sometimes I’ll steam small cubed new red potatoes the evening before and refrigerate. Then in the morning add to onion/garlic mixture and sauté. Your choice. Also, you can add asparagus pieces (especially thin stalks) and sauté directly without pre-steaming.

Other combinations that I find work nicely for seasonal


Frittatas include:

Fresh spinach or ruby chard
Red onion
Sundried tomatoes
Fresh basil, parsley, or oregano
Parmesan and/or Goat cheese
Toasted pine nuts (topping)


Fresh Zucchini
Roasted sweet red pepper
Fresh tarragon or dill
Fresh grated Parmesan and/or Feta cheese