Potato Asparagus Frittata

potato aspargus frittata, yummy egg recipes, brunch or breakfastI love breakfast foods.  When the kids were out of school on Monday, we ate breakfast food all day long.  I have made several frittatas lately and this one evolved from Ina Garten’s Potato Basil Frittata, which is an old standby of mine.

I love the potatos on the bottom, but I omitted the ricotta she uses and filled the eggs with arugula and asparagus.  I like a lot of green in my eggs, and this turned out delicious.  It came out of the oven around 3pm, and I ate it for afternoon snack, dinner and breakfast the next morning.

potato aspargus frittata, yummy egg recipes, brunch or breakfast

Potato Asparagus Frittata

makes 8 slices


2 tablespoons butter

2 tablespoons olive oil

4 medium potatoes, peeled and diced into half inch pieces

8 eggs

2 cups shredded cheddar cheese

1 cup aspargus pieces

2 cups arugula leaves (spinach would also work)

1/2 cup milk or cream

1 teaspoon salt

2 teaspoons herbes de provence

freshly ground pepper to taste


Melt butter in a 10 inch cast iron skillet.  Add olive oil. Cook potatoes in oil and butter for 10-15 minutes, until brown and cooked through.

In a separate bowl whisk eggs, milk, herbes de provence, salt, pepper and cheese together.  Fold in arugula and asparagus.

Pour egg mixture over cooked potatoes and bake in a 375 degree oven for 45 minutes to an hour.

Serve warm.