Steps:
- Preheat the broiler. Heat 2 teaspoons oil in a large, ovenproof, nonstick skillet over medium heat. Add onion, garlic, rosemary and half of the tomato; cook, stirring until the onion is tender (about 8 minutes). Add potatoes and cook, stirring until they start to brown (about 4 min.). Add asparagus and cook until heated through. Remove the vegetables from the pan; season with salt and pepper. Wipe out the pan, brush with the remaining 1 tsp. oil, and return to low heat. Lightly whisk whole eggs, egg whites and cheese in a medium bowl. Add the vegetables to the egg mixture and pour into the pan, gently stirring to distribute the vegetables. Cook over low heat until the underside is light golden, 5-8 minutes. Place the pan under the broiler and broil until the top of the frittata is puffed and golden brown (1-2 min.). Loosen the frittata and slide it onto a platter. Garnish with chives or scallions and the remaining tomatoes.
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