Asparagus And Potato Frittata Recipe

Ingredients for Asparagus And Potato Frittata

• Baking Potato
• 1 pound asparagus spears, trimmed
• Eggs
• 2 large egg whites
• Nonfat Milk
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 5 tablespoons grated Parmesan cheese
• 1/2 cup chopped onion

How to Make Asparagus And Potato Frittata

1. Preheat oven to 350°F (175°C).
2. Peel and cube 1 pound of potatoes. Place in a medium saucepan and cover with 3 inches of water.
3. Bring to a boil over high heat, then reduce heat and simmer for 5 minutes, or until slightly tender.
4. Add 1 pound of asparagus spears (trimmed) to the saucepan and cook for 2 more minutes.
5. Drain potatoes and asparagus well and set aside to cool slightly.
6. 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.
7. Gently fold in the cooled potatoes and asparagus.
8. Heat a 10-inch oven-safe nonstick skillet over medium heat. Lightly spray with nonstick cooking spray.
9. Add 1/2 cup chopped onion to the skillet and cook, stirring occasionally, for 2 minutes until softened.
10. Pour the egg mixture into the skillet. Reduce heat to medium-low.
11. Cover and cook until the edges are set and the bottom is lightly browned, about 10 minutes.
12. Uncover the skillet and sprinkle the remaining 2 tablespoons of grated Parmesan cheese over the top.
13. Transfer the skillet to the preheated oven and bake for 5 minutes, or until the frittata is golden brown and cooked through.
14. Let cool for a few minutes before inverting onto a plate. Cut into wedges and serve warm or at room temperature.