Valleybrink Road | Recipes | Potato, Asparagus, and Feta Frittata | Serves 2-4 1 small purple potato, halved and thinly sliced into half moons 3 asapagus, cut into rounds 3 scallions, white and green part cut into rounds 6 eggs 1/2 cup whole milk 1/3 cup crumbled feta 1 tbsp ghee sea salt freshly.

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Potato, Asparagus, and Feta Frittata
Steps
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5
Description

Frittatas are a great way to use up vegetables at the end of the week and are an easy dish to make for breakfast or brunch on the weekend. I used potato and asaparagus for this one but feel free to mix and match veggies you have on hand. 

Get Started
Step 1

Preheat your oven to 350 degrees. In a medium bowl, mix together the eggs, milk, a generous pinch of sea salt, and some freshly ground black pepper. Set aside.

Next Step
2
Step 2

Heat 1 tbsp ghee in an 8in cast iron skillet over medium high heat.

Next Step
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Step 3

Add your potato first. Make sure it is very thinly sliced so it will cook quickly. Cook, stirring occassionally, for around 5 minutes or until the potato has cooked through. If the potato is browning too fast, turn the heat down a bit. 

Next Step
4
Step 4

Once cooked, add the asparagus and scallions. Cook for 2-3 minutes. Season with sea salt and black pepper. Pour the egg mixture into the skillet. Top with the feta cheese and place in the oven to cook for 15-20 minutes until the center of the frittata is cooked through.

Next Step
5
Step 5

Once cooked, remove the frittata from the oven. Drizzle with olive oil and chives. Slice into wedges and serve. Enjoy!

Done!
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Ingredients
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Shopping List
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Serves 2-4

  • 1 small purple potato, halved and thinly sliced into half moons
  • 3 asapagus, cut into rounds
  • 3 scallions, white and green part cut into rounds
  • 6 eggs
  • 1/2 cup whole milk
  • 1/3 cup crumbled feta
  • 1 tbsp ghee
  • sea salt
  • freshly ground black pepper
  • extra virgin olive oil
  • chives