At a Glance
- Prep Method: Baked
- Cuisine: American
- Yield: 4
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: United States Potato Board
Asparagus, potatoes and tomatoes are perfect in this quick frittata. Feel free to use any vegetables you have on hand as well.
- 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
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