Description

A springtime brunch lifesaver with roasted potatoes, salty prosciutto, tangy goat cheese, and tender asparagus spears. Crustless, lighter than quiche, and impressive with minimal effort.

Ingredients

Scale

1 cup peeled and diced russet potato
2 tbsp olive oil
½ tsp kosher salt (for potatoes)
½ tsp freshly ground black pepper (for potatoes)
8 large eggs
½ cup heavy cream
½ tsp garlic powder
1 tsp dry mustard
1 tbsp fresh thyme leaves
½ tsp kosher salt (for eggs)
½ tsp freshly ground black pepper (for eggs)
4 oz prosciutto, chopped
4 oz goat cheese
½ lb fresh asparagus, ends trimmed

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Instructions

Preheat your oven to 425°F.
Scrub and peel the potato, then dice it into ½-inch pieces.
On a parchment-lined baking sheet, toss the potato with olive oil, salt, and pepper.
Spread the pieces out evenly so they have room to brown properly.
Roast for 18-20 minutes until tender and golden at the edges.
Remove from the oven and set aside while you prep the eggs.
Turn the oven down to 350°F and grease a 9-inch pie pan.
In a large bowl, whisk together the eggs, heavy cream, garlic powder, dry mustard, thyme, salt, and pepper until completely smooth.
Sprinkle the chopped prosciutto and roasted potatoes evenly across the bottom of the prepared pan.
Pour the egg mixture over the top, letting it settle around the meat and potatoes.
Dot the surface with small pieces of goat cheese.
Lay the asparagus spears over the eggs in a pretty pattern, trimming them as needed to fit.
Bake for 18-24 minutes until the asparagus is tender and the eggs are just set.
Remove from the oven and let it rest for 10 minutes before slicing.

Notes

Don't panic when the frittata deflates a bit as it cools — that's completely normal. The heavy cream is non-negotiable for that custardy texture. Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended as the texture gets watery when thawed.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Brunch
Method: Baked
Cuisine: American