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Potato Asparagus Frittata
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1 tablespoon Land O Lakes® Butter

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

1/2 cup Land O Lakes® Half & Half

6 large Land O Lakes® Eggs, beaten

1 teaspoon lemon pepper

1/2 teaspoon salt

4 ounces (1 cup) shredded mozzarella cheese


Chopped fresh parsley

How to make

  1. STEP 1

    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.

  2. STEP 2

    Reduce heat to low.

  3. STEP 3

    Combine half & half, 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.

  4. STEP 4

    Cut into wedges. Garnish with parsley.

Tip #1

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.

Tip #2

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.

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