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Chunky Potato And Asparagus Frittata

January 21, 2020
This is one of my favourite recipes to make for meal-prepping ahead of time because it's so versatile. It's not messy so you can take it with you. You can have it for breakfasts on the go, snacks throughout the day, or any time really. The other night I got home late and didn't want to look so I had two pieces of this with a glass of orange juice for dinner and felt completely satisfied. Add a piece of fruit or glass of juice with it and you have yourself a meal/snack with perfectly balanced macros. Enjoy!


(Recipe yields 1 frittata - 6 servings)

-5 whole large eggs
-85g eggwhites
-3tbsp light milk
-120g pre-boiled potatoes
-40g parmesan cheese
-200g button mushrooms
-80g asparagus
-70g bacon
-1tbsp olive oil
-Salt and Pepper
-Any other seasoning you like


-Preheat the oven to 220 degrees C.
-Crack the eggs into a medium mixing bowl. Add the eggwhites, milk, salt and pepper (and any other seasonsing). Whisk just until the yolks and whites are blended.
-Whisk in half of the cheese (you can reserve the other half for topping the frittata before baking, if desired). Set the mixture aside.
-Cook the bacon next in the cast iron pan. Once it’s browned remove it and using the bacon drippings, add mushrooms and asparagus. Cook them a few minutes, stirring occasionally until they are tender. Season with salt, to taste.
-Whisk the eggs once more and pour the mixture over the vegetables and the bacon. Stir with a spatula briefly to combine and distribute the mixture evenly across the pan.
sprinkle the reserved cheese on top of the frittata.
-Start to cook it on the stove. Once the outside edge of the frittata turns lighter in color (about 30 seconds to 1 minute), carefully transfer the frittata to the oven. Bake for 14 minutes or so (keep an eye on it), until the eggs are puffed and appear cooked, and the center of the frittata jiggles just a bit when you give it a gentle shimmy. You can decide whether you like it more or less cooked once it reaches this stage.  Remove the frittata from the oven and place it on a cooling rack to cool. Garnish with any herbs you like. Slice and serve. :)


(Serves: 6)
Per serving:
Calories: 159
Fat: 9g
Carbohydrates: 4.5g
Protein: 15g



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