Potato-Asparagus-Gruyere Frittata

Photo: Scott Koeneman

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

Whisk eggs, egg whites and milk together in a large bowl. Gently stir in the cheese and set aside.

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.

Heat butter in the same skillet and saute scallions and asparagus until just tender. Set aside.

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!

Meanwhile, preheat broiler (set at medium).

Place the skillet about 5 inches from from the broiler and cook until the frittata is cooked through and the top browned.

Cut into 4 wedges and serve with whole-wheat toast.

Tools

Place your ad here
Loading...

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.