Spring Vegetable and Potato Frittata

There’s something magical about spring, don’t you think? As the days get longer and the air warms up, I find myself craving fresh, vibrant meals that celebrate the season. One of my favorites to whip up during this time is a Spring Vegetable and Potato Frittata. It’s a dish that perfectly captures the essence of spring with its colorful veggies and fluffy eggs. Whenever I make it, I can’t help but feel a sense of joy as I watch the asparagus and parsley dance around in the pan. This frittata is not just a meal; it’s a reminder of the beauty of nature waking up after a long winter.

Whether I’m hosting a brunch with friends or enjoying a quiet breakfast on my own, this frittata never disappoints. The simplicity of the ingredients makes it a breeze to prepare, while the combination of flavors is simply divine. Trust me, once you make this Spring Vegetable and Potato Frittata, it might just become a staple in your cooking repertoire!

Everything You Need for Spring Vegetable and Potato Frittata

The ingredients for this Spring Vegetable and Potato Frittata are simple yet packed with flavor. Each component plays a vital role in creating a deliciously balanced dish. The eggs serve as the base, while the fresh vegetables bring brightness and color, making this frittata not just tasty but visually appealing.

• 8 large eggs, beaten – The star of the dish, providing protein and a light, fluffy texture.
• ¼ cup grated Parmesan cheese – Adds a savory depth and richness to the frittata.
• 3 tablespoons chopped fresh Italian flat-leaf parsley – For a fresh, herbaceous flavor that enhances the overall taste.
• 1 teaspoon kosher salt, divided – Essential for seasoning the eggs and vegetables.
• ¼ teaspoon freshly ground black pepper, divided – Adds a subtle heat and enhances the flavors.
• ⅛ teaspoon cayenne pepper – A pinch of spice to give the dish a bit of a kick.
• 3 tablespoons extra-virgin olive oil, divided – For cooking the vegetables and creating a golden crust.
• 1 medium Yukon Gold potato, scrubbed and diced – Adds heartiness and texture to the frittata.
• 1 medium yellow onion, thinly sliced – Brings sweetness and depth of flavor when cooked.
• ½ pound asparagus, trimmed and cut on the diagonal into 1-inch pieces – Fresh and vibrant, perfect for spring.
• 3 medium garlic cloves, minced – For aromatic flavor that complements the vegetables.
• 6 ounces shredded sharp cheddar cheese – Adds creaminess and a delightful sharpness.

Making Spring Vegetable and Potato Frittata

Creating this Spring Vegetable and Potato Frittata is a joy! The process is straightforward, yet full of opportunities to enjoy the vibrant colors and aromas of the fresh ingredients. Let’s dive into the steps to make this delicious dish.

1. Start by whisking together the eggs, Parmesan cheese, parsley, ½ teaspoon of salt, ⅛ teaspoon of pepper, and the cayenne pepper in a medium bowl. Mix until fully combined, and set aside.
2. In a 10-inch ovenproof nonstick skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, add the diced potato along with ¼ teaspoon of salt. Cook, stirring occasionally, for about 6 to 7 minutes, or until the potato is browned and tender. Once done, transfer the potato to a bowl and set aside.
3. Reduce the heat to medium. If the skillet appears dry, add the remaining tablespoon of olive oil. Add the onion to the skillet and cook, stirring frequently, for 4 to 5 minutes until it softens and begins to brown.
4. Next, stir in the asparagus, garlic, the remaining ¼ teaspoon of salt, and ⅙ teaspoon of pepper. Cook, stirring frequently, until the asparagus is bright green and crisp-tender, about 3 to 4 minutes.
5. Lower the heat to medium-low and add the egg mixture and cooked potatoes back into the skillet. Stir gently until everything is combined, but don’t overmix; just about 10 to 15 seconds should do.
6. Sprinkle the cheddar cheese over the top of the mixture and stir until it’s evenly distributed. Cook without stirring for about 10 to 12 minutes, or until the edges are set and the center is still slightly loose, bubbling a little.
7. While the frittata is cooking, position an oven rack about 6 inches from the broiler element and preheat the broiler to high.
8. Once the frittata edges are set, transfer the skillet to the oven and broil for 1 to 3 minutes, or until the top is golden brown and the eggs are set completely. Keep a close eye on it to prevent burning!
9. After broiling, let the frittata rest for 5 minutes. This helps it to set further. Carefully transfer it to a cutting board, slice into 4 wedges, and serve warm.

Tips and Variations

When it comes to the Spring Vegetable and Potato Frittata, there are plenty of ways to make it your own! Here are some tips and variations to consider:

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
• Freezing: This frittata can be frozen for up to 2 months. Wrap individual slices tightly in plastic wrap and then aluminum foil to prevent freezer burn.
• Pairing: Serve your frittata with a light salad or fresh fruit for a complete meal. It’s perfect for a spring brunch!
• Cheese options: Feel free to experiment with different types of cheese, like feta or goat cheese, for a unique twist.
• Herb variations: Swap in other fresh herbs like dill or chives for a different flavor profile.

Serving Ideas for Spring Vegetable and Potato Frittata

This Spring Vegetable and Potato Frittata is perfect for a variety of occasions and settings. Here are some serving ideas:

• Brunch gatherings: Serve your frittata alongside a selection of pastries and fresh fruit for a delightful brunch spread.
• Picnic-friendly: Cut the frittata into wedges and pack it for a picnic. It’s delicious served cold or at room temperature.
• Light lunches: Pair slices of frittata with a mixed green salad for a light yet satisfying lunch.
• Seasonal occasions: This dish is perfect for spring holidays, such as Easter or Mother’s Day brunch.
• Make-ahead meals: This frittata can be made ahead of time, making it ideal for busy weekdays.

FAQ

Conclusion

The Spring Vegetable and Potato Frittata is a delightful way to embrace seasonal ingredients while enjoying a comforting dish. Its versatility allows you to customize it according to your preferences, making it a must-try in the kitchen. I encourage you to give it a go; you’ll fall in love with the vibrant flavors and ease of preparation. It’s a fantastic addition to any meal, so why not enjoy it today?

Spring Vegetable and Potato Frittata

The ultimate comfort food, this Spring Vegetable and Potato Frittata is packed with vibrant veggies and fluffy eggs. It’s a deliciously easy dish that makes a perfect brunch centerpiece or quick weeknight dinner. Whip it up tonight and savor the flavors of spring!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Breakfast, Dinner

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 8 large eggs beaten
• ¼ cup grated Parmesan cheese
• 3 tablespoons chopped fresh Italian flat-leaf parsley
• 1 teaspoon kosher salt divided
• ¼ teaspoon freshly ground black pepper divided
• ⅛ teaspoon cayenne pepper
• 3 tablespoons extra-virgin olive oil divided
• 1 medium Yukon Gold potato scrubbed and diced
• 1 medium yellow onion thinly sliced
• ½ pound asparagus trimmed and cut on the diagonal into 1-inch pieces
• 3 medium garlic cloves minced
• 6 ounces shredded sharp cheddar cheese (about 1¾ cups)

Equipment

• Cutting Board
• Skillet
• Frying pan
• Grater
• Wooden Spoon
• Oven
• Chef's Knife
• Whisk
• Mixing Bowl

Method

 

1. In a medium bowl, whisk the eggs, Parmesan cheese, parsley, ½ teaspoon of salt, ⅛ teaspoon of pepper, and the cayenne. Heat 2 tablespoons of olive oil in a 10-inch ovenproof nonstick skillet over medium-high heat. Add the diced potato and ¼ teaspoon of salt and cook, stirring occasionally, until browned, 6 to 7 minutes. Transfer the potato to a bowl. Reduce the heat to medium. If the pan is dry, add the remaining 1 tablespoon of olive oil. Add the onion and cook, stirring frequently, until it softens and begins to brown, 4 to 5 minutes. Stir in the asparagus, garlic, the remaining ¼ teaspoon of salt, and ⅙ teaspoon of pepper. Cook, stirring frequently, until the asparagus is bright green and crisp-tender, 3 to 4 minutes. Lower the heat to medium-low and add the egg mixture and potatoes, stirring until the ingredients are combined, 10 to 15 seconds. Add the cheddar and stir until mixed in. Cook without stirring until eggs have almost set, 10 to 12 minutes. Meanwhile, position an oven rack 6 inches from the broiler element and heat the broiler to high. Transfer the skillet to the oven and broil until the eggs have set completely and the top of the frittata is golden brown, 1 to 3 minutes. Let rest for 5 minutes. Gently transfer to a cutting board, slice into 4 wedges and serve.

Notes

• If you do not have an ovenproof skillet: wrap the handle of the pan with foil before placing it in the oven.
• For Weight Watchers: be sure to use reduced fat cheddar cheese in your frittata.

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Meet Hazel Miller

The Flavor Enthusiast Yes, Jenna and I are related! Growing up, our kitchen was the center of our world, and that hasn’t changed. I am a curious cook who loves exploring new ingredients and techniques. I don’t have a single specialty I just love the magic of transformation. Whether we are grilling outdoors or baking indoors, I am always right there, tasting, testing, and ensuring every bite is packed with flavor.