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Asparagus & Potato Frittata

Diced potatoes, asparagus, roasted red peppers and feta cheese baked in a rich, savory egg custard.

Prep- 25 min. Cook- 20 min. Yield: 64, servings
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Asparagus & Potato Frittata

Ingredients

1  crtn Golden Grill® Diced Potatoes
4  gal Water, boiling (190°-212°F)
3  Tbsp Salt
2  cup Asparagus, cooked, cooled, diced
1  cup Roasted red peppers, minced
2  qt Eggs, whole
2  tsp Salt
2  cup Heavy cream
2  tsp Pepper, ground, fresh, black
2  tsp Thyme, dry, crushed
2  cup Feta cheese, crumbled

Instructions

  1. Heat water and 2 Tbsp salt to a boil over high heat in a large stock pot. Add Golden Grill® Diced Potatoes and cook until just tender, about 14 min. Drain, cool under running cold water. Set aside.
  2. Heat convection oven, low fan, to 325°F.
  3. Grease bottom of 4, half-sheet pans, cover with parchment paper, grease parchment paper. Set aside.
  4. Toss together cooled potatoes, asparagus and peppers in large mixing bowl. Spread potato mixture in prepared half-sheet pans, dividing evenly, about 2 quarts per pan.
  5. Whisk together eggs, cream, remaining 2 tsp salt, pepper, and thyme in a large mixing bowl until thoroughly combined. Pour egg mixture over potato mixture, dividing evenly among pans, about 4-½ cups per pan. Top each pan with ½ cup crumbled cheese.
  6. Bake until golden brown and custard has set in the center, about 20 min. Remove from oven and cool completely. Chill 8 hours or overnight. Invert frittata onto cutting board and remove parchment paper. Cut into triangular portions, 16 per pan, about 4-inch wide by 6-inch long.
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