Asparagus & Potato Frittata

http://www.eatingwell.com/recipes/asparagus_potato_frittata.html

From EatingWell:  May/June 1994

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.

4 servings | Active Time: 35 minutes | Total Time: 35 minutes

Ingredients

• 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

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 tender, 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.

Nutrition

Per serving : 186 Calories; 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

1 Carbohydrate Serving

Exchanges: 1/2 starch, 2 medium-fat meat, 1 vegetable