Potatoes, onions and more.
Asparagus & Potato Frittata
Description
Asparagus, potatoes and tomatoes are perfect in this quick frittata. Feel free to use any vegetables you have on hand as well.
Ingredients
| 2 | Small | Cooked potatoes, cut into 1/2-inch dice |
| 10 | Cooked asparagus stalks, cut into 2-inch pieces | |
| 1 | Clove | Garlic, finely chopped |
| 1 | Tomato, seeded and chopped, divided | |
| 1 | Small | Onion, thinly sliced |
| 4 | Large | Eggs |
| 4 | Large | Egg whites |
| 1⁄4 | Cup | Freshly grated Parmesan or Gruyere cheese |
| 2 | Tablespoon | Chopped fresh chives or scallions |
| 1 | Teaspoon | Chopped fresh rosemary |
| 1⁄2 | Teaspoon | salt |
| 1⁄2 | Teaspoon | Freshly ground pepper, plus more to taste |
Instructions
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 limp, 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.
Summary
| Yield | |
|---|---|
| Source | Recipe courtesy of Potatoes USA |
| Prep time | 30 minutes |
| Cook time | 30 minutes |
| Recipes | Breakfast |