Asparagus and Potato Frittata
This fritatta combination of asparagus and potatoes is a favorite and so good! See the slideshow to follow the steps how to make it. It is not hard!
Servings:
Calories: 171
Ingredients
- 5 eggs
- 2 potatoes small, thinly sliced
- 1 bunch asparagus fresh, cut and trimmed two-inch pieces
- 1 onion thinly sliced
- 2 tablespoons canola oil
- ¾ teaspoon salt
- ½ teaspoon pepper
Instructions
- In a microwavable steamer, or in a steamer basket on top of the stove, steam the asparagus, onions, and sliced potatoes until they are almost soft.
- In a medium bowl, beat the eggs and add the salt and pepper.
- In a large ten-inch skillet, heat the canola oil over medium heat.
- Add the steamed asparagus, onions, and potatoes and sauté them in the oil for just one minute.
- Pour the eggs over the asparagus and potatoes.
- Let that cook in the pan, pushing the eggs with a spatula to the edge of the pan so the liquid eggs go to the rim and underneath; cook until most of the eggs on top are cooked.
- Get a dinner plate and place it upside down on top of the frittata.
- Tip the skillet quickly upside down so the frittata moves onto the plate.
- Slide the frittata back into the skillet so the uncooked side goes back in the bottom of the skillet.
- Let that side of the frittata cook for just a minute or two more.
- Slide the frittata onto a serving plate.
- Serve immediately.
EXTRA TIP:
WANT IT THICKER? Just add 1 or 2 more eggs.
OIL: Use the oil of your choice.
VARIATIONS: Unlimited! Use this recipe and technique as a base, and do your own thing with additions of your choice!
Calories: 171kcal | Carbohydrates: 17g | Protein: 8g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 349mg | Potassium: 530mg | Fiber: 3g | Sugar: 3g | Vitamin A: 768IU | Vitamin C: 20mg | Calcium: 52mg | Iron: 3mg