Potato Asparagus Frittata With Easy Tomato Side Salad

Yield -4+

Author Lean on Protein

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Potato Asparagus Frittata with Easy Tomato Side Salad

Need a healthy and simple weeknight meal? Try making a frittata. This can be a meal in itself or a nice addition to a fresh salad. It can be eaten hot, warm or room temperature.

Ingredients

Frittata

• 6 eggs, whisked lightly
• 1-2 large potatoes (such as Yukon Gold), diced
• ¾ medium onion, diced
• 1 cup asparagus, trimmed and diced
• ⅓ cup parsley, chopped and divided
• salt and pepper
• 2 Tablespoons water
• ½ cup cheddar cheese, grated (or jack or parmesan cheese)
• 2 Tablespoons vegetable or olive oil

Tomato Salad

• 2 tomatoes, sliced, or 1 cup cherry tomatoes halved
• ¼ onion, thinly sliced
• Parsley
• 1 Tablespoon olive oil
• Salt and pepper

Instructions

Frittata

1. Preheat the oven to broil.
2. In a mixing bowl, crack the eggs and whisk in ½ teaspoon salt until whites and yolks are combined. Set aside
3. Dice the potatoes. Set aside. Dice ¾ of the onion, then slice the remaining ¼ for the salad. Set aside.
4. Trim off any tough bottom of the asparagus stalks, then slice. Set aside.
5. Chop the parsley; set aside. Grate the cheese. Set aside
6. Heat 2 Tablespoons of oil in an ovenproof skillet (9-10 inches works well) on medium heat.
7. Add the diced onions and sauté until translucent, about 3 minutes.
8. Add the potatoes and sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Cook until almost tender, about 5 minutes.
9. Add the asparagus, half of the parsley and the water and stir to combine. Cover and cook on low heat until potatoes and asparagus are cooked through, about 5 minutes.
10. Add the cheese to the eggs and stir to combine.
11. Pour egg mixture over vegetables and stir until vegetables, eggs, and cheese are evenly distributed. Cover and cook over low heat for 5-8 minutes, until eggs are mostly set. Place the pan (uncovered) in the oven for about 5 more minutes.
12. While the frittata is cooking, prepare and assemble the salad.

Tomato Salad

1. Slice the tomatoes and onions.
2. In a bowl, combine the tomatoes, onions and remaining parsley. Add 1 Tablespoon of olive oil, and salt and pepper to taste. Gently mix ingredients to combine.
3. Remove Frittata from the oven. Allow it to rest for a few minutes. Slice into wedges and serve with the salad.

Notes

Variations to Try

• Use other vegetables, such as broccoli or spinach
• Try with other cheeses

Something to Chew On

• Did you know asparagus takes 3 years to grow from seed to stalk?
• What are amino acids?  Eggs are a complete source of protein because they contain all of them.
• Why should you eat “with the season?”

Nutritional information is approximate guide only, calculated using an online nutrition calculator. The facts are based on one pancake using one tbsp of mixture. Yields about 12 -15 pancakes.

Lean on Protein, eggs