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Red Potato & Asparagus Frittata

  • Prep Time: 10 minutes
  • Cook Time: NA
  • Servings: 4


  • 8 eggs
  • ½ cup light ricotta cheese
  • 2 Tbsp. olive oil
  • 2 cups Green Giant Fresh Red Potatoes, prebaked, chopped
  • 12 oz. Fresh Asparagus, chopped
  • 1 cup red bell pepper, chopped
  • 1 cup mushrooms, chopped
  • 1/2 cup peas
  • ½ cup carrots, sliced
  • 2 Tbsp. fresh parmesan cheese, grated

Preparation Steps

  1. Combine eggs and ricotta cheese in a small bowl and whip until smooth. Set aside.
  2. Heat oil on medium high in a 10-inch nonstick skillet. Combine Red Potatoes, Asparagus, Pepper, Mushrooms, Peas and Carrots in a large bowl.
  3. Add Red Potato mixture to skillet. Cook 5 to 6 minutes and stir.
  4. Pour egg mixture over potato mixture in skillet. Cook; cover without stirring for 10 to 12 minutes, until eggs are set. Remove from heat.
  5. Place a serving platter over the skillet. Carefully invert the frittata onto the platter. Sprinkle with parmesan cheese and serve.