Asparagus and Red Pepper Frittata |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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What tastier way to start a morning? This frittata is enriched with asparagus, potatoes, peppers, herbs and a wonderful blend of cheeses. Serve with a side of seasonal fruit. Ingredients:
12 fresh asparagus spears, trimmed |
1/2 teaspoon plus 3 tablespoons olive oil, divided |
10 eggs |
3 egg whites |
3/4 cup whole milk |
1/2 cup shredded parmesan cheese |
3/4 teaspoon salt |
1/2 teaspoon pepper |
1 package (20 ounces) refrigerated shredded hash brown potatoes |
1/2 large sweet red pepper, julienned |
3 fresh basil leaves, thinly sliced |
1/2 cup shredded pepper jack cheese |
Directions:
1. Place asparagus on an ungreased baking sheet; drizzle with 1/2 teaspoon oil. Bake at 400° for 10-12 minutes or until tender, stirring once.
2. In a large bowl, whisk the eggs, egg whites, milk, Parmesan cheese, salt and pepper; set aside. Heat 2 tablespoons oil in a 12-in. ovenproof skillet over medium heat. Add potatoes and press down lightly. Cook, uncovered, for 6-7 minutes or until bottom is golden brown. Drizzle with remaining oil; turn over.
3. Pour egg mixture over potatoes. Cover and cook for 9-11 minutes or until nearly set. Arrange asparagus and red pepper over top. Sprinkle with basil and pepper Jack cheese.
4. Broil 3-4 in. from the heat for 2-3 minutes or until eggs are completely set. Let stand for 5 minutes. Cut into wedges. Yield: 6 servings.
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