This frittata calls for cooked asparagus and a few small potatoes, but in a pinch you can use just about any vegetables you have on hand. A perfect lunch or light supper served with a salad of spring greens and some good crusty bread.
Active Time: 35 minutes |
Total Time: 35 minutes
3 teaspoons canola oil, divided
1 small onion, thinly sliced
1 clove garlic, finely chopped
1 teaspoon chopped fresh rosemary, or 1/4 teaspoon dried
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
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 tender, about 8 minutes.
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.
Wipe out the pan, brush with the remaining 1 teaspoon oil, and return it to low heat.
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.
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.
Per serving :
10 g Fat;
3 g Sat;
5 g Mono;
216 mg Cholesterol;
11 g Carbohydrates;
14 g Protein;
2 g Fiber;
507 mg Sodium;
419 mg Potassium