Sunday, November 10, 2013

Asparagus Frittata with Potato and Mozzarella

Asparagus Frittata with Mozzarella and Potato is perfect for breakfast, lunch, or dinner. It's a classic healthy frittata, with each serving under 200 calories.

Asparagus Frittata with Mozzarella and PotatoFrom Weight Watchers
·1 large baking potato, peeled and thinly sliced
·1 pound asparagus, trimmed and cut into ½-inch pieces
·4 large eggs
·4 egg whites
·½ cup skim milk
·4 TBS shredded mozzarella cheese
·½ tsp salt
·¼ tsp baking powder
·1 onion, chopped

Preheat oven to 500°. Place the potato in a saucepan and add water to cover by 3 inches. Cover the saucepan and bring to a boil over high heat; boil 5 minutes. Add the asparagus and cook 2 minutes longer. Drain and set aside to cool.

Combine the whole eggs, egg whites, milk, and 3 TBS of cheese, salt, and baking powder ina bowl. Mix in the potato and the asparagus.

Spray an ovenproof skillet or pan with nonstick spray and set over medium-high heat. Add the onion and cook, stirring occasionally, 2 minutes. Add the egg mixture and reduce heat to medium. Cover and cook until almost set, about 10 minutes. Uncover the skillet, sprinkle with remaining cheese, and transfer to the oven. Bake until the frittata is cooked through and the cheese has browned, about 5 minutes. Invert the frittata onto a plate and cut into 4 wedges before serving.


Gary's third pottery blog said...

rather gorgeous looking too, isn't it? I forgot to tell you that I took your pumpkin snickerdoodle recipe to try and as I was mixing said to self "maybe instead of rolling these in spiced sugar I will toss in chocolate chips.." DANG! Incredible. I just ate one. Thank YOU!