Asparagus & Potato Frittata

Breakfast/Brunch, Main Dish

At a Glance

  • Prep Method: Baked
  • Cuisine: American
  • Yield: 4
  • Prep Time:
  • Ready Time:
  • Cook Time:

Recipe By:

Asparagus, potatoes and tomatoes are perfect in this quick frittata. Feel free to use any vegetables you have on hand as well.

Ingredients

  • 3 teaspoons canola oil, divided
  • 1 small onion, thinly sliced
  • 1 clove garlic, finely chopped
  • 1 teaspoon chopped fresh rosemary
  • 1 tomato, seeded and chopped, divided
  • 2 small cooked potatoes, cut into 1/2-inch dice
  • 10-12 cooked asparagus stalks, cut into 2-inch pieces
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper, plus more to taste
  • 4 large eggs
  • 4 large egg whites
  • 1/4 cup freshly grated Parmesan or Gruyère cheese
  • 2 tablespoons chopped fresh chives or scallions

Preparation

1. Preheat the broiler. Heat 2 teaspoons oil in a large, ovenproof, nonstick skillet over medium heat. Add onion, garlic, rosemary and half of the tomato; cook, stirring, until the onion is limp, about 8 minutes.

2. Add potatoes and cook, stirring, until they start to brown, about 4 minutes. Add asparagus and cook until heated through. Remove the vegetables from the pan; season with salt and pepper.

3. Wipe out the pan, brush with the remaining 1 teaspoon oil, and return it to low heat.

4. Lightly whisk whole eggs, egg whites and cheese in a medium bowl. Add the vegetables to the egg mixture and pour into the pan, gently stirring to distribute the vegetables. Cook over low heat until the underside is light golden, 5 to 8 minutes.

5. Place the pan under the broiler and broil until the top of the frittata is puffed and golden brown, 1 to 2 minutes. Loosen the frittata and slide it onto a platter. Garnish with chives (or scallions) and the remaining chopped tomato.

Calories: 225 Fat: 11g Cholesterol: 218mg Sodium: 508mg Fiber: 4g Protein: 14g Potassium: 435mg

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