Ingredientes para Asparagus And Potato Frittata
- 1 pound potatoes
- 1 pound asparagus spears (trimmed)
- 6 large eggs
- 2 large egg whites
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 5 tablespoons grated Parmesan cheese
- 1/2 cup chopped onion
- nonstick cooking spray
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Cómo preparar Asparagus And Potato Frittata
- Preheat oven to 350°F (175°C).
- Peel and cube 1 pound of potatoes. Place in a medium saucepan and cover with 3 inches of water.
- Bring to a boil over high heat, then reduce heat and simmer for 5 minutes, or until slightly tender.
- Add 1 pound of asparagus spears (trimmed) to the saucepan and cook for 2 more minutes.
- Drain potatoes and asparagus well and set aside to cool slightly.
- In a large bowl, whisk together 6 large eggs, 2 large egg whites, 1/4 cup milk, 1/2 teaspoon salt, 1/4 teaspoon baking powder, and 3 tablespoons grated Parmesan cheese.
- Gently fold in the cooled potatoes and asparagus.
- Heat a 10-inch oven-safe nonstick skillet over medium heat. Lightly spray with nonstick cooking spray.
- Add 1/2 cup chopped onion to the skillet and cook, stirring occasionally, for 2 minutes until softened.
- Pour the egg mixture into the skillet. Reduce heat to medium-low.
- Cover and cook until the edges are set and the bottom is lightly browned, about 10 minutes.
- Uncover the skillet and sprinkle the remaining 2 tablespoons of grated Parmesan cheese over the top.
- Transfer the skillet to the preheated oven and bake for 5 minutes, or until the frittata is golden brown and cooked through.
- Let cool for a few minutes before inverting onto a plate. Cut into wedges and serve warm or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
20g
Fat
13g
Carbs
5g
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30 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Omelets And Frittatas Breakfast Main Dish Potatoes Vegetables Easy Beginner Cook Holiday Event Low Fat Spring Vegetarian Dietary Seasonal Low Saturated Fat Low Calorie Low Carb Low In Something Asparagus Brunch Number Of Servings
