Frittata with Asparagus, Basil, and Romano Cheese |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Enjoy a savory brunch frittata from the 400 Calorie Fix Cookbook Ingredients:
1 large potato (12 oz russet), peeled & cut into 1/2 cubes |
4 large eggs |
4 large egg whites |
1/2 c fat-free milk |
1/4 c grated parmesan cheese |
1/4 c chopped fresh basil |
1/4 tsp salt |
1/4 tsp freshly ground black pepper |
1 tbsp extra-virgin olive oil |
1 onion, chopped |
1 red bell pepper, chopped |
2 cloves garlic, minced |
1/2 lb asparagus, cut into 1 pieces |
Directions:
1. PREHEAT the broiler.
2. PLACE the potato in a saucepan with enough cold water to cover by 2 . Bring the water to a boil and cook for 10 minutes, or until the potato cubes are tender but still hold their shape. Drain and set aside.
3. MEANWHILE, beat together the whole eggs, egg whites, milk, cheese, basil, salt, and pepper in a medium bowl.
4. HEAT the oil in a 10 broilerproof nonstick skillet over medium-high heat. Add the onion, bell pepper, and garlic, and cook for 2 to 3 minutes, stirring occasionally, until the vegetables start to soften. Add the asparagus and cook until crisp-tender, 3 to 4 minutes. Stir in the potatoes and cook for 1 minute.
5. REDUCE the heat to medium, pour in the egg mixture, and stir gently to combine. Cook for 7 to 8 minutes, or until the eggs are set. Transfer the skillet to the broiler and cook 5 from the heat for 1 to 2 minutes to brown the top. Let the frittata stand for 5 minutes before cutting into 4 wedges.
|
|