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  • Megan

springtime tot frittata with creamy herb dressing

Updated: Jul 4



This tater tot frittata with creamy herb dressing is a beautiful celebration of spring. It’s got all the lovely green things—asparagus, zucchini, and peas—plus some kick from red onion, garlic, and pepper flakes.


I cook down the vegetables in a cast iron skillet before adding the eggs. I only use four eggs if two of us plan to pound this whole thing for dinner; but if you’re feeding a larger crowd, feel free to up the egg count. 


Toss your tots over the veggies and glue them in place with the eggs. Crumble some feta over the top, then send the skillet into a hot oven.



In the meantime, grab a handful of fresh herbs—I used mostly cilantro, plus some parsley, dill, and mint—and blitz them up with yogurt, lemon juice, garlic, and olive oil. Once those tots are golden, pull your frittata from the oven. Top it with your creamy herb dressing, or serve the sauce on the side for dipping each bite. 



The potato and egg offer substance while the vegetables bring jammy, caramelized flavor and the dressing a fresh tang. It's a savory, herby, potato-egg cake that sits light and bright, like spring.



A tater tot frittata with asparagus, zucchini, feta cheese, and creamy herb dressing

Frittata

8 ounces mini tater tots

1 cup asparagus chopped into 1-inch pieces (about 10 spears)

1/2 zucchini (about 1 cup sliced and halved)

1/3 cup sliced red onion

1 tablespoon olive oil

1/2 cup peas

1 clove chopped garlic

1/4 teaspoon red pepper flakes

salt and pepper

4 eggs

1 tablespoon half and half

1 tablespoon water 

1/4 cup crumbled feta


  1. Preheat the oven to 425°F. Let the tater tots sit out at room temperature while you prep and cook the vegetables.

  2. Heat the olive oil in a cast iron skillet over medium heat. Cook the asparagus, zucchini, and red onion until they are softened. 

  3. Add the peas, garlic, and red pepper flakes to the skillet. Season with salt and pepper and let everything cook for another 2 to 3 minutes.

  4. Whisk together the eggs, half and half, and water.

  5. Place the tater tots in a single layer over the cooked vegetables. 

  6. Pour the eggs over the tots, then sprinkle the crumbled feta over everything. Turn the heat to medium high for just a minute or two until the edges of the frittata have started to set.

  7. Transfer the skillet to the oven and bake for 15–18 minutes.


Herb Dressing

handful fresh herbs (mostly cilantro, plus some parsley, dill, and mint)

1/4 cup plain greek yogurt

1/2 tablespoon lemon juice

1 small garlic clove

1 tablespoon olive oil

1 tablespoon water

salt to taste


Combine all ingredients in a food processor or use an immersion blender to blend into a creamy dressing.

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