Vegetable and Cheese Frittata
An elegant breakfast entree that can also be served for lunch or dinner with a tossed green salad.
3 medium red potatoes, partially cooked and cut into 1/2 inch cubes
7 asparagus stalks, cooked al dente and cut into 2 inch pieces
1 medium yellow onion, thinly sliced
2 small tomatoes, seeded and chopped
3 Tbsp vegetable oil
1 clove garlic, finely chopped
1 Tbsp fresh rosemary, finely chopped
salt and pepper to taste
Egg mixture:
4 whole eggs
4 egg whites
1/2 cup grated parmesan cheese
Garnish: 1 tomato, chopped 1/2 cup chopped chives
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Sautee garlic in 1 Tbsp oil in a large, ovenproof, nonstick skillet. Add cooked potatoes, rosemary and salt and pepper. Cook over medium heat until potatoes are light brown. Remove potatoes and set aside. In same pan, heat 1 Tbsp oil. Add onions and sautee until limp. Add the cooked potatoes, tomatoes and asparagus, stirring until heated thoroughly. Remove veggies from pan and set aside. Beat together whole eggs and egg whites. Add parmesan cheese. Combine egg mixture and veggie mixture. Heat 1 Tbsp oil in skillet. Pour mixture into skillet and cook until underside is lightly browned. Remove from heat and place under broiler. Cook until puffed and lightly browned. Remove from broiler, cut into 8 sections, garnish with tomatoes and chives and serve.
Serves 8.
