Roasted Asparagus Potato Frittata
Serves 6
10 mins prep
50 mins cook
60 mins total
This roasted asparagus frittata is a spring vegetarian egg bake made with baby potatoes, parmesan, scallions, fresh parsley and chives.
For potatoes and asparagus
For frittata
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Preheat the oven to 425 degrees F.
On a sheet pan, toss the potatoes with 1 tablespoon olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Spread them into a single layer. Roast for 20-22 minutes until they start to brown.
Add the asparagus to the pan and continue roasting for 8-10 minutes until the asparagus is bright green and the potatoes are tender in the middle and golden brown on the outside.
In a large bowl, whisk the eggs, milk, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, parsley, chives and parmesan.
Heat 1 tablespoon oil in a 10-inch non-stick, oven-safe skillet over medium heat. Sauté the scallions for 1-2 minutes until fragrant.
Transfer the roasted asparagus and potatoes to the skillet.
Pour in the egg mixture. Give the frittata 2-3 minutes on the stove for the edges to set.
Then bake the frittata in the oven until it has set in the middle, about 12-15 minutes.
