Potato-Asparagus-Gruyere Frittata
By: Scott Koeneman
Published: Tuesday, January 12, 2010 - 11:17pm

Ingredients




4 large eggs
4 large egg whites
1/2 cup low-fat (1%% or skim) milk
1/4 cup Gruyere cheese, shredded
2 tablespoons fresh parsley, chopped
3 smalls red potatoes, sliced thin (¼ inch or less)
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1 tablespoon light unsalted butter
6 scallions, sliced thin
12 pieces asparagus, tough ends removed and chopped into 1-inch pieces
Gruyere Cheese

Preparation

1 Whisk eggs, egg whites and milk together in a large bowl. Gently stir in the cheese and set aside. 2 Spray a 10 or 12 inch ovenproof skillet (I love using my cast-iron Lodge skillet for this) with olive oil. Saute potatoes with salt and pepper over medium-high heat until they are soft and browned. Set aside. 3 Heat butter in the same skillet and saute scallions and asparagus until just tender. Set aside. 4 Arrange potatoes so that they cover the bottom of the skillet, top with asparagus and scallion mixture, pour the egg mixture over the top. Cook over medium-low heat until the bottom of the egg mixture has begun to set up. Do not stir! 5 Meanwhile, preheat broiler (set at medium). 6 Place the skillet about 5 inches from from the broiler and cook until the frittata is cooked through and the top browned. 7 Cut into 4 wedges and serve with whole-wheat toast.

About


I made this on a recent Saturday morning, but it could just as easily serve as a dinner entree. It's low-calorie, very flavorful, and quick and easy to make. It is only 250 calories with 10 grams of fat and 4 grams of fiber. It is a good source of protein, Vitamin A, Vitamin C, Riboflavin, Folate, Phosphorus, Potassium and Selenium, and a very good source of Vitamin K.