Wisconsin Potato and Vegetable Growers Association

Savory Garden Frittata

Savory Garden Frittata

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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 1 hour 30 minutes
Course Main Dish, Side Dish
Servings 6
Calories 70 kcal


  • 8 large eggs
  • 3 tbs snipped chives plus additional for garnish
  • Pinch cayenne pepper
  • 3 tbs olive oil
  • 1 1/2 cups diced red potatoes
  • 1/2 cups thinly sliced onion
  • 1/2 cups sliced mushrooms
  • 1/2 lb asparagus cut in 1 inch pieces
  • 1 tsp garlic minced
  • 8 thin slices prosciutto chopped
  • 1 1/2 cups shredded Gruyere


  • Beat together eggs, Parmesan, chives, cayenne, and salt and pepper to taste.
  • Heat 2 Tbs. oil in a large non-stick, oven-proof skillet over medium-high heat. Saute potatoes until lightly browned, about 8 minutes. Remove potatoes from pan with a slotted spoon
  • Lower heat and add additional oil if necessary. Add onion and mushrooms and cook, stirring, until onion begins to brown, about 8 minutes. Add asparagus and garlic and cook until asparagus is just barely tender, about 3 minutes. Stir in prosciutto and cook 1 additional minute.
  • Reduce heat to low and stir in eggs and potatoes. Stir in Gruyere. Cook until eggs are nearly set in the center, about 15 minutes.
  • Preheat broiler and place skillet under element. Broil until eggs are set and lightly golden. Remove from oven and let rest 5 minutes. Garnish with additional chives.


Calories: 70kcalCarbohydrates: 2gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 1mgPotassium: 78mgFiber: 1gSugar: 1gVitamin A: 286IUVitamin C: 2mgCalcium: 10mgIron: 1mg
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