Asparagus, Tomato and (OR) Potato Frittata

My grown son is now in his own condo and this collection of recipes I called, Dearest Michael were written when he was younger as you will see by my references, as a gift to him for this very moment. 

Whether you read them for the story or the recipe, know that they were written as a tribute to the many people who have influenced my kitchen, my cooking and my notion of family.


My son is finally settled in his own condominium cooking up a storm just like his parents. Pretty soon, I will not need to write a cookbook for him because he will surpass me in cooking greatness if the pictures he has been sending are any indication of what he is preparing.

As I continue on with my recipes, I will just assume that this next batch is beyond Dearest Michael since he seems to be doing just fine without his mama in the kitchen anymore.

This recipe today is an Asparagus, Potato (and or) Tomato as you will see with the pictures today and Grated Parmesan Cheese Frittata. 

The potato ingredient pays homage to my dear friend, Roccio from Spain who makes a Spanish Frittata that is absolutely delicious.

This is a meal that can be eaten for breakfast, lunch or dinner. It can be served hot, room temp or cold. Very versatile and any vegetables can be substituted for the asparagus. But since the asparagus is so stunning right now, I just had to use it in this recipe.

I made this yesterday morning and just left it out on the stove covered for the day for my partner and I to nosh on as needed. I like to make extra of meals like this so I have some easy to grab food during the day or the following day, so I made this in a 12 inch cast iron pan using 5 eggs. You could easily cut this in half or double.

I also had some leftover Tito's Salsa that is a really nice topping on this frittata too.

Very easy and great to wrap in parchment and take on the go for a snack too. Enjoy!

*Because I make some product recommendations in my blogs, I may get a small commission as an affiliate and or an Amazon affiliate. Anything I recommend I personally use. I want to make it easier to shop for items you may not have, need to replace-- or if you are a lover of all things kitchen like me, just want to add to your collection.

A Delicious All Day Frittata

This recipe today is an Asparagus, Potato (and or Tomato as you will see with the pictures today) and Grated Parmesan Cheese Frittata. The potato ingredient pays homage to my dear friend, Roccio from Spain who makes a Spanish Frittata that is absolutely delicious.

smiling woman with glasses looking up at her son, a young man

Prep Time: Less than 10 minutes


This makes 4 hardy slices or 6 moderate ones.
Preheat oven to 350 (I usually use the convection setting)

  • 2-3 T olive oil
  • 1 Bunch of asparagus chopped in small bite size pieces
  • A shake of salt and a grind of pepper
  • 1 Large baked russet potato, previously baked - or if you have the time, slice thin and fry in oil on the stove in batches until tender. This is time consuming and I am completely lazy, (and clearly not a purist like my friend, Ro is when it comes to authentic Frittatas) Note: When I am cooking dinner and using potatoes, I usually bake an extra one and use it for the next morning’s breakfast.
  • 1 good tomato sliced. (You can also use sliced cherry tomatoes)
  • 5-6 beaten eggs
  • 1/3 cup grated Parmesan cheese ( Feta would be great here as an alternative too)


  • A bowl to beat the eggs
  • A good metal spatula
  • A medium cast iron pan


  • Heat oil in skillet over medium heat in a cast iron pan on the stove
  • Add chopped asparagus and stir to coat with the oil and cook for about 3 minutes
  • If using the potato, slice thin and add here. Spread out so they lay even in the pan in a layer
  • Pour eggs over asparagus (and potato if using)  and make sure the eggs are evenly distributed.
  • Add sliced tomatoes on top and spread so they are evenly distributed.
  • Sprinkle Parmesan cheese on top
  • Turn off stove and place pan in oven
    Bake until eggs are firm for about 15 minutes or so.
  • Serve warm, room temp or cold. 
  • Great with a salad for lunch or a slice of banana chocolate chip bread for breakfast.

cast iron pan with asparagus and egg
cast iron pan with egg tomato and asparagus

I didn't make this batch with the potato. This is just the asparagus and tomato with the egg.

How fun is this 12 inch cast iron pan from the one and only Loge company, if you are a Yellowstone TV SERIES fan? You probably don't need another pan, but how fun if you do.

Here is picture of the one I made with the egg and potato and no tomato. This is a really adaptable meal. Change it up, use different veggies, you can even try sweet potato instead of white potato too.

skillet with egg and potato after it was baked in the oven

Leave a comment

All comments are moderated before being published