Asparagus & Potato Frittata
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.
Source: EatingWell Magazine, May/June 1994
Gallery
Recipe Summary
Ingredients
Directions
Nutrition Facts
Per Serving:
228 calories; protein 14.5g; carbohydrates 20.8g; dietary fiber 3.1g; sugars 3.3g; fat 10g; saturated fat 2.7g; cholesterol 190.3mg; vitamin a iu 1031.4IU; vitamin c 16.1mg; folate 110.1mcg; calcium 103.8mg; iron 2.2mg; magnesium 42.5mg; potassium 695.1mg; sodium 521.3mg; thiamin 0.2mg.
Exchanges:
1/2 starch, 2 medium-fat meat, 1 vegetable