Ingredients

How to make it

  • In a oven proof pan heat the oil and add the chopped onion until translucent (not transparent). Then add potatoes, salt and pepper to taste. Let it cook on medium, stirring frequently, until potatoes are soft, about 10 minutes.
  • Drain potatoes and onion in a colander to remove the oil and return to the pan. Add cooked asparagus and stir carefully. Set aside.
  • In a medium bowl beat the eggs and add 1 cup of the cheese. Pour over the vegetables in the pan and mix. Cook until the eggs are just set and there isn't a lot of liquid running around the pan. To facilitate this, run a spatula underneath the sides of the frittata and tilt the pan so the uncooked eggs run to the underside and cook. Turn the heat off.
  • Add the rest of the cheese on top of the frittata and place it under the broiler for about 3 minutes or until the cheese starts to bubbly and has a nice golden color.
  • Remove from oven (be careful the handle is hot!), cut into wedges and serve immediately.
Cooking vegetables   Close
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Nice and puffy   Close

Reviews & Comments 11

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  • elgourmand 4 years ago
    Great post Inma. Too easy and too good. RJ
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  • pyecroft 4 years ago
    sounds delicious, can't wait to make it!
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    " It was excellent "
    leonora5 ate it and said...
    Stunning recipe! Making this for supper tomorrow.
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    " It was excellent "
    michellem ate it and said...
    This really looks and sounds great. Thank you for sharing. I can't wait to make this!!
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    " It was excellent "
    krumkake ate it and said...
    Good morning, Inma! I made your frittata for our brunch today - it was absolutley amazing and so simple to make. I had about a 1/2 cup of ham steak leftovers, so I added that, too - used fontina and some cheddar...just delicious! We are trying to eat healthier, and this is a perfect breakfast/brunch or evening dish, wonderful flavors and lower in fat than most of my "breakfast casserole" type dishes. The fresh asparagus was so good with the cheese and egg flavors - we all thank you very much! It has convinced me that frittatas are a great healthy alternative to many of my higher carb/ calorie "one pot" meals.
    Yes, I love to go to our farmer's markets here in the summertime - the wonderful smells, the array of every color and texture, the vendors with their unique homemade products (I've found a woman that makes the most amazing fresh pasta sauces and homemade pasta). It's hard to resist buying some of everything!
    Your morning sounded beautiful, with the beach and the trees and the swim with the dog. What a magnificent area you live in. We had very pleasant weather today, so we ate our brunch out on the patio...it was such a gorgeous summer late morning!
    Thank you again, for sharing your delicious recipe, and giving us another "keeper" from your files - we will make this one often...Krum
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    " It was excellent "
    krumkake ate it and said...
    What perfect timing, Inma - I just picked up fresh asparagus at the farmer's market this morning, along with some sweet onions...and I have Emmental in the fridge - this will be on our table for Sunday night dinner. I will let you know how I do - your pictures are making my mouth water...beautiful!
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    " It was excellent "
    wynnebaer ate it and said...
    I can taste it already....:)
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    " It was excellent "
    notyourmomma ate it and said...
    Wonderful dish, great use of asparagus. YUM
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    " It was excellent "
    minitindel ate it and said...
    Wow!!! that looks beautiful !!!!!and yummy .thank you....... 5 forks from me ...........
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    " It was excellent "
    momo_55grandma ate it and said...
    sounds wonderful thanks
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  • pointsevenout 6 years ago
    Wow! What an expensive frittata. I love but don't buy asparagus because of the price tag. I would have to grow my own asparagus to make this, but it takes two years to establish an asparagus crop.

    Translucent is the word you are looking for in direction #1, not transparent. I'm not being picky, well maybe just a little. I knew what you were trying to say. :)
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