ASPARAGUS, RED PEPPER & POTATO FRITTATA

Asparagus, Red Pepper & Potato Frittata image

Provided by @MakeItYours

Number Of Ingredients 8

2 cups AllWhites® egg whites
1/2 cup light ricotta cheese
2 Tbsp. canola oil 2 cups Simply Potatoes® Shredded Hash Browns 1/2 lb. fresh asparagus cut into 1-inch pieces 1 cup chopped red bell pepper 1 cup sliced mushrooms 2 Tbsp. grated Parmesan cheese Instructions Slowly stir together AllWhites and ricott
2 cups Simply Potatoes® Shredded Hash Browns
1/2 lb. fresh asparagus cut into 1-inch pieces
1 cup chopped red bell pepper
1 cup sliced mushrooms 2 Tbsp. grated Parmesan cheese Instructions Slowly stir together AllWhites and ricotta cheese in small bowl, stirring until smooth. Set aside. Heat oil on medium-high in 10-inch nonstick skillet. Gently stir potatoes, asparagus
2 Tbsp. grated Parmesan cheese

Steps:

Slowly stir together AllWhites and ricotta cheese in small bowl, stirring until smooth. Set aside.
Heat oil on medium-high in 10-inch nonstick skillet. Gently stir potatoes, asparagus, red pepper and mushrooms in large bowl.
Add potato mixture to skillet. Cook 5 to 6 minutes. Flip potato mixture.
Pour AllWhites mixture evenly over potatoes. Cover; cook without stirring 10 to 12 minutes or until eggs are set. Remove from heat.
Place serving platter or cutting board over top of skillet. Carefully invert frittata onto platter. Sprinkle with Parmesan cheese.