Potato-Asparagus-Gruyere Frittata
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.
Total Steps
7
Ingredients
11
Tools Needed
4
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 small red potatoes, sliced thin (1/4 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
Instructions
Step 1
Whisk eggs, egg whites and milk together in a large bowl. Gently stir in the cheese and set aside.
Step 2
Spray a 10 or 12 inch ovenproof skillet with olive oil. Saute potatoes with salt and pepper over medium-high heat until they are soft and browned. Set aside.
Step 3
Heat butter in the same skillet and saute scallions and asparagus until just tender. Set aside.
Step 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!
Step 5
Meanwhile, preheat broiler (set at medium).
Step 6
Place the skillet about 5 inches from the broiler and cook until the frittata is cooked through and the top browned.
Step 7
Cut into 4 wedges and serve with whole-wheat toast.