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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

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total:
35 mins
Servings:
4
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Ingredients

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Directions

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  • 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.

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  • 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.

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

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