Potato, Onion and Asparagus Frittata

50 8 servings, 1 piece (102 g) each
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8 servings, 1 piece (102 g) each

No one ever minds eggs for a dinner entrée when you serve them up in a cheesy potato, onion and asparagus frittata sprinkled with Parmesan.

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Heat dressing in large ovenproof skillet on medium heat. Add potatoes and onions; cook and stir 5 min. or until potatoes just begin to brown. Add asparagus and pepper; cook 5 to 7 min. or until asparagus is crisp-tender, stirring occasionally.
  • Whisk eggs in medium bowl; stir in mozzarella and half the Parmesan. Pour over vegetables.
  • Bake 20 to 25 min. or until knife inserted in centre comes out clean. Sprinkle with remaining Parmesan.


Substitute Cracker Barrel Shredded Double Cheddar Cheese for the mozzarella.


  • 8 servings, 1 piece (102 g) each

Nutritional Information

Serving Size 8 servings, 1 piece (102 g) each
Calories 170
% Daily Value
Total fat 9g
Saturated fat 3.5g
Cholesterol 145mg
Sodium 260mg
Carbohydrate 14g
Dietary fibre 2g
Sugars 2g
Protein 10g
Vitamin A 10 %DV
Vitamin C 10 %DV
Calcium 10 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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