Potato, Onion and Asparagus Frittata
With roasted potatoes, caramelized onions and fresh asparagus, this hearty frittata can be served as a weekend breakfast or brunch main. During the week, serve for lunch or dinner with a simple green salad.
Ingredients
- 2 medium Washington State yellow potatoes, peeled and cut into ¼-inch slices
- ¼ cup olive oil, divided
- 1 tsp salt, divided
- 1 tsp black pepper, divided
- 8 eggs
- 1/2 cup low-fat milk
- 1/2 cup freshly grated Parmesan cheese
- 1 onion, thinly sliced
- 1 lb asparagus, woody stems removed and cut into 1-inch pieces
- 1 tbsp chopped fresh chives
Notes
Add 2 tbsp finely chopped fresh thyme to egg mixture in Step 4 if desired.