Potato Asparagus Frittata

Potato Asparagus Frittata

This stove-top frittata, filled with fresh asparagus and mozzarella cheese, is an elegant way to serve eggs.

10 min. prep time
6 servings
151 Rating


1/2 cup sliced green onions
1 pound (2 cups) asparagus spears, cut into 1-inch pieces
1 1/2 cups refrigerated shredded hash brown potatoes
1 teaspoon lemon pepper
1/2 teaspoon salt
4 ounces (1 cup) shredded mozzarella cheese
Chopped fresh parsley


Melt butter in 10-inch skillet until sizzling; add green onions and asparagus. Cook over medium-high heat, stirring occasionally, 2-3 minutes or until crisply tender. Add potatoes; continue cooking, stirring occasionally, 3 minutes.

Reduce heat to low.

Combine milk, eggs, lemon pepper and salt in bowl; beat with whisk until well mixed. Add to potato mixture. Cover; cook 30-35 minutes or until center is almost set. Sprinkle with cheese. Remove from heat. Cover; let stand 2-3 minutes or until cheese is melted.

Cut into wedges. Garnish with parsley.

Recipe Tip

- Substitute 1 1/2 cups pasteurized refrigerated liquid egg substitute for the 6 eggs. While each whole egg contains about 5 grams of fat and 215 milligrams of cholesterol, egg substitute is cholesterol and fat free.

- Snap off the tough and woody ends of asparagus spears by gently bending the lower third of the spear---it will easily break in just the right spot. Discard tough ends.

Nutrition Facts (1 serving)

Calories: 190

Fat: 12g

Cholesterol: 225mg

Sodium: 400mg

Carbohydrates: 12g

Dietary Fiber: 2g

Protein: 12g

Recipe #11600©2000Land O'Lakes, Inc.

Recipe Comments & Reviews

I was looking for something specific for a "meatless" Friday dinner and this served the purpose deliciously. Easy to prepare and, apparently, good cold when hubby went looking for a before bedtime snack! I'll certainly do this one again and add a fresh fruit cup for a Sunday brunch with a couple neighbors. Thank you!!

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