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.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 1994


Recipe Summary

35 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

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.

Reviews (1)

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Rating: 3 stars
this is good. not great because it lacks flavor. The potatos give it substance and it remains a low cal hearty dish. This needs more salt than is recommended and possibly add a more flavorful veggie or even lean meat to give it some taste. Good thing about the frittata is that you can be creative and throw whatever you like it in. Read More