ASPARAGUS & POTATO FRITTATA

ASPARAGUS & POTATO FRITTATA image

Categories Side

Yield 4 servings

Number Of Ingredients 13

3 tsps. canola oil, divided
1 small onion, thinly sliced
1 clove garlic, finely chopped
1 tsp. chopped fresh rosemary or 1/4 dried
1 tomato, seeded and chopped, divided
2 small cooked potatoes, cut into 1/2-inch dice
10-12 cooked asparagus stalks cut into 2-inch pieces
1/2 tsp. salt
1/2 tsp. fresh ground pepper
4 large eggs
4 large egg whites
1/4 cup freshly grated Parmesan or Gruyere cheese
2 tblsp. chopped fresh chives or scallion

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.