Asparagus, Potato, and Onion Frittata
Description
A baked egg frittata with tender asparagus, potatoes, and sautéed onions. Great for breakfast, brunch, or a light dinner.
Ingredients
- 2 tablespoons olive oil 2 potatoes, shredded 1/4 cup chopped onion 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 1 pound asparagus, trimmed and cut into 2-inch pieces
- 1 cup diced ham 6 eggs
- 1 tablespoon milk
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded white cheddar cheese
- 1 tablespoon chopped fresh basil
Directions
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
- Heat the olive oil in a large skillet over medium heat; cook and stir the shredded potato and onion in the hot oil until the potatoes begin to brown, about 5 minutes.. Season with salt and pepper. Add the asparagus and ham and continue cooking until the asparagus is tender, another 5 to 7 minutes; transfer to the prepared baking dish. Whisk the eggs and milk together in a small bowl; pour evenly over the dish. Scatter the mozzarella and white Cheddar cheeses over the top of the potato mixture.
- Bake in the preheated oven until set in the middle, 20 to 25 minutes. Garnish with the basil to serve.
