Photo of Asparagus, new potato, and chive frittata by WW

Asparagus, new potato, and chive frittata

Points® value
Total Time
23 min
10 min
13 min
Welcome springtime with our flavorful, colorful frittata. It's the perfect seasonal brunch, lunch, or light supper. The best part is that you can have it on the table in under 25 minutes. New potatoes and asparagus are steamed together for easy cleanup. Then everything cooks together in an ovenproof skillet and is broiled as the finishing touch, which should take about 1 minute. Just be sure to keep an eye on your frittata as it broils, since visual cues are a lot more important than timing whenever you have to use your broiler. If you don't have asparagus, try with leeks or broccoli instead. And feel free to sprinkle some cheese on top if you feel like splurging.


Uncooked new potatoes

½ pound(s), washed and very thinly sliced (about 4 potatoes)


1 pound(s), trimmed and cut into 2-inch lengths


6 large egg(s)

Table salt

½ tsp

Black pepper



2 Tbsp, fresh, chopped

Cooking spray

1 spray(s)


  1. Place potatoes in a steamer; steam until almost tender, about 3 minutes. Add asparagus and steam for 1 minute more; remove vegetables from steamer and set aside.
  2. Preheat broiler.
  3. In a large bowl, whisk together eggs, salt, pepper and chives.
  4. Coat a 10-inch nonstick, ovenproof skillet with cooking spray and set over medium heat. Add potatoes and asparagus and sauté for 2 minutes; reduce heat to low and stir in eggs. Cover and cook until eggs are set around edges, about 5 minutes.
  5. Uncover and broil frittata until top is golden brown, about 1 to 2 minutes. Cut into 4 wedges and serve.