Tomato, Potato and Asparagus Frittata

This quick, one-skillet meal is perfect for a lazy Saturday morning breakfast, or a wholesome dinner any night of the week.

Serves 6


  • 6 eggs
  • 2 tablespoons milk
  • ½ teaspoon dried basil
  • ¼ teaspoon black pepper
  • ¼ cup feta cheese, crumbled
  • 1 tablespoon extra virgin olive oil
  • 1 cup asparagus, sliced into ½-inch slices on the diagonal
  • 2 cloves garlic, minced
  • ½ pound baby red potatoes, diced into ½-inch cubes and boiled until firm but tender
  • 1 ounce prosciutto, chopped
  • 1 14.5-ounce can diced tomatoes, drained
  • ¼ cup parmesan cheese, finely grated
  • ⅓ cup prepared tomato salsa


  1. Preheat oven to 375 f.
  2. Beat eggs, milk, basil, and pepper until smooth. Mix in feta cheese. Set aside.
  3. Heat olive oil in a 10-12 inch oven-proof skillet over medium heat.
  4. Add the asparagus and sauté until crisp-tender, add garlic and sauté another minute. Add potatoes and prosciutto, and sauté two more minutes.
  5. Pour tomatoes over top and arrange ingredients evenly in skillet.
  6. Pour the egg mixture over skillet mixture and cook (without stirring) for 2-3 minutes.
  7. Place skillet in the oven and bake for about 10 minutes.
  8. When the center is beginning to firm, top with parmesan cheese and increase oven temperature to broil.
  9. Broil for 1-2 minutes, watching closely for ideal browning, and remove.
  10. Let sit 2 minutes, slice into wedges, and serve with one tablespoon of salsa on top.
  11. Nutrition information per serving: 190 calories, 12 g protein, 12 g carbohydrates, 11 g fat, 4 g saturated fat, 518 mg sodium, 2 g dietary fiber.