Asparagus Potato Frittata

This asparagus potato frittata is a great way to serve eggs to toddlers. Plus, learn the SECRET trick to making a perfect frittata every time!
[Total: 4    Average: 4.8/5]
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A great way to use up leftover veggies is to add them to a frittata. This asparagus potato frittata is a healthy finger food to feed the kids. Flavour options are endless-choose from a variety of flavour combinations, keeping it simple with onions, peppers, mushrooms, tomatoes, or potatoes, or adding more complex, bolder flavours such as sausage, chorizo, goat or feta cheese.

The word “frittata” can be intimidating for some people however, once you get the hang of it, they’re actually quick and easy to make. What’s more important is knowing the secret trick to making a perfect frittata every time. My mother-in-law taught me the secret and now I’ll be sharing it with you in this post.


Photo bomb!


If he gets THIS excited about asparagus he can crash my food photo shoots anytime!




Asparagus Potato Frittata written by Lisa Codina average rating 4.8/5 - 4 user ratings
Prep time
Cook time
Total time


Yields: 2 servings
1 tbs. extra-virgin olive oil
1 tbs. finely chopped red onion
5-6 asparagus stalks, boiled and chopped finely
1/4 cup mashed potato
3 large organic eggs, whisked
1 tsp. freshly grated Parmesan (optional)


Heat oil in a small saucepan on medium heat for 1-2 minutes.  Add the onions and sauté for 3-4 minutes or until translucent. Add the potato and asparagus and heat through for 2-3 minutes.


Whisk the eggs in a small bowl then add to the pan. Cook the eggs, stirring constantly, for about 4-5 minutes or until they’re similar in consistency to loosely scrambled eggs.


Remove the eggs from the pan and set aside in a bowl. Increase the temperature to medium-high heat for about 1 minute. You may need to add another tablespoon of olive oil before returning the eggs to the pan. Add the eggs back into the pan, at which point you should hear a sizzle from the hot oil. With your spatula, bring in the sides of the eggs to form a patty and cook for another 4-5 minutes.


Remove the frying pan from the burner and place a plate over the frying pan. The plate must be larger than the frying pan!


Holding the plate tightly against the frying pan, flip the frittata over onto the plate.


Slide the frittata back into the pan. Cook for 2-3 more minutes on medium-high heat to brown the bottom side of the frittata.


Serve warm or at room temperature.


Asparagus Potato Frittata written by Lisa Codina average rating 4.8/5 - 4 user ratings
      • Michelle

        My husband loves this recipe. It was very quick and easy. I’ve made these twice – I can’t seem to get it to stick together though. Oh well, the taste is the most important factor.

        • Lisa Corda

          Do you mean, it doesn’t form a patty? Make sure the pan is very hot when you put the eggs back in it..the heat will make them seize and then you can shape them into a patty with a spatula. Let me know when you get it exactly right ;-)

      • jwee

        Great recipe! I was looking for something that didn’t require an oven and came out perfectly.

        • Lisa @Bitesforbabies

          Thank you! Once you get the hang of it, frittatas are so easy to make! There are a few other frittata recipes on the Blog you might want to try! Thanks for the feedback ;-)