P a C T Frittata Potato Asparagus Carrot Tomato
Brighten up your brunch table with the P a C T Frittata—an irresistible combination of potato, asparagus, carrot, and tomato that’s packed with flavor and nutrition. This oven-baked frittata features a colorful medley of tender potatoes, crisp asparagus, sweet grated carrots, and juicy cherry tomatoes, all bound together by fluffy, seasoned eggs. A touch of garlic adds depth, while optional Parmesan cheese brings a savory finish. Perfect for meal prep or a crowd-pleasing dish, this easy-to-make frittata is ready in under 40 minutes and can be served warm or at room temperature. Whether you enjoy it for breakfast, lunch, or dinner, its wholesome ingredients and vibrant presentation make it a standout.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 8 Large eggs
- 1/4 cup Milk
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 medium Potatoes, diced small
- 1 cup Asparagus, trimmed and cut into 1-inch pieces
- 1/2 cup Carrots, grated
- 1 cup Cherry tomatoes, halved
- 2 cloves Garlic, minced
- 2 tablespoons Fresh parsley, chopped (optional)
- 1/4 cup Grated Parmesan cheese (optional)
Instructions
Preheat your oven to 375°F (190°C).
In a medium bowl, whisk together the eggs, milk, salt, and black pepper until fully combined. Set aside.
Heat 2 tablespoons of olive oil in an oven-safe skillet (10-inch recommended) over medium heat.
Add the diced potatoes to the skillet and sauté for 8-10 minutes, stirring occasionally, until tender and lightly browned.
Stir in the asparagus pieces, grated carrots, and minced garlic. Cook for an additional 3-4 minutes until the vegetables are slightly softened.
Add the cherry tomato halves to the skillet and toss gently to combine.
Pour the egg mixture over the vegetables, ensuring an even distribution. Cook on the stovetop over medium heat for 2-3 minutes, allowing the edges to start setting.
Optional: Sprinkle the top with grated Parmesan cheese for extra flavor.
Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is set in the center and lightly golden on top.
Carefully remove the skillet from the oven and let it cool slightly before slicing.
Garnish with chopped parsley if desired. Serve warm or at room temperature.
Nutrition Facts
Calories |
334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.1 g | 26% | |
| Saturated Fat | 6.1 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 555 mg | 24% | |
| Total Carbohydrate | 21.7 g | 8% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 6.1 g | ||
| Protein | 19.2 g | 38% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 208 mg | 16% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 793 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
