Spring Veggie and Potato Frittata

Like most, I love a good frittata. The best part about them is that they are so universal. They can be decadent for breakfast, lunch OR dinner. I have found myself trying a multitude of combinations {really, the possibilities here are endless} and primarily with egg whites and primarily during the evening hours. They are just so easy to make, and not all that time consuming for when I get home from work. 

I came across this recipe that is whole eggs - next time I might go half and half - and a lovely mix of red bliss potatoes, crunchy asparagus and lots of cheese. Again, next time I might skip some of the cheese to make it a bit healthier. Whatever way you dice it, this frittata is going on the "make again" list. 


Recipe of the day
Adapted from FitSugar.com 
Ingredients:
8 large eggs
1/4 cup grated Parmigiano Reggiano
1/8 teaspoon cayenne
Salt + pepper
2 to 3 tablespoons extra-virgin olive oil
2 medium red bliss potatoes, diced (1/2-inch pieces)
1 medium yellow onion, thinly sliced
1/2 pound asparagus, trimmed and cut on the diagonal (1-inch pieces)
3-4 cloves garlic, minced
6 ounces shredded Cheddar (almost a whole bag)

Instructions:
  1. In a medium bowl, whisk together the eggs, grated cheese, and spices. 
  2. Heat 2 tablespoons of the oil in a 10-inch ovenproof nonstick skillet over medium-high heat. Add the potato and a bit of salt and cook appx, 6 to 7 minutes, until the potato starts to brown. Transfer to a bowl with a slotted spoon. 
  3. Reduce the heat to medium {and if the pan is dry, add the remaining 1 tablespoon of oil}. Add the onion and cook, stirring frequently, until it softens and begins to brown, 4 to 5 minutes. Stir in the asparagus, garlic, and more S+P. Cook, stirring frequently, until the asparagus is bright green and crisp-tender, 3 to 4 minutes. 
  4. Lower the heat to medium low and add the egg mixture, potatoes, and cheddar cheese and stir to combine. Cook without stirring until the eggs have almost set, 10 to 12 minutes {the sides should be set, although the center may still be runny} 
  5. Transfer the skillet to the broiler and broil on high until the eggs have set completely and the top of the frittata is golden brown, 1 to 3 minutes. 
  6. Let rest for 5 minutes. Transfer to a cutting board, cut into wedges, and serve.
Notes {to make it more waistline friendly}:
  • Try using 4 whole eggs + 6 egg whites
  • Swap half {or all of} your Parmigiano Reggiano with RF grated Parm
  • Add in more veggies, or serve with a small side salad
Get the original recipe by clicking here.






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