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Skillet Asparagus and New Potato Frittata
Sweet caramelized onions build a savory base for tender spring asparagus and waxy new potatoes in this stovetop-to-oven frittata. Sharp cheddar cheese melts into the eggs, creating a golden, bubbling crust under the broiler. It's a versatile dish that transitions seamlessly from a relaxed weekend brunch to a quick evening meal. You'll love how the fresh seasonal vegetables shine through the rich, fluffy egg base.
Equipment
- Saucepan
- Skillet
- Oven
Ingredients
- 200g new potatoes, quartered
- 100g asparagus tips
- 1 tbsp olive oil
- 1 onion, finely chopped
- 6 eggs, beaten
- 40g cheddar, grated
Instructions
- 1Preheat the broiler to high. Place the quartered new potatoes in a saucepan, cover with cold salted water, and bring to a boil. Starting potatoes in cold water ensures they cook evenly from edge to center. Cook for 4 to 5 minutes until the potatoes are almost tender, then drop in the asparagus tips for 1 final minute. Drain the vegetables well and set aside.
- 2Warm the olive oil in an ovenproof skillet over medium heat. Stir in the chopped onion and cook for about 8 minutes until soft and translucent.
- 3Whisk the beaten eggs with half of the grated cheddar in a bowl and season generously with salt and pepper. Pour the egg mixture into the skillet over the softened onions, then evenly distribute the drained potatoes and asparagus on top.
- 4Sprinkle the remaining cheddar cheese over the frittata. Transfer the skillet to the broiler for 5 minutes until the eggs are completely set and the cheese is golden brown. Don't walk away while broiling, as the top can burn quickly. Slice into wedges.
Notes
- Serving: Serve the frittata warm straight from the pan alongside a crisp green salad.
- Storage: Keeps in the fridge for up to 3 days in an airtight container.
- Reheat: Warm individual slices gently in the microwave or a low oven until heated through.