Asparagus Potato Frittata

Serve this cheesy frittata made using asparagus and potatoes – a tasty Italian skillet dinner.

  • prep time 35 min
  • total time 35 min
  • ingredients 9
  • servings 4

Ingredients

6
eggs, beaten
1/2
cup milk
1
teaspoon dried basil leaves
3/4
teaspoon salt
1/4
teaspoon garlic powder
1/8
teaspoon pepper
1/2
lb. fresh asparagus spears, trimmed, cut into 1-inch pieces
3
cups frozen potatoes O´Brien with onions and peppers (from 24-oz. pkg.), thawed
2
oz. (1/2 cup) shredded Cheddar cheese
  • 1 In medium bowl, combine eggs, milk, basil, salt, garlic powder and pepper; mix well. Set aside.
  • 2 Spray 10-inch nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add asparagus; cook and stir 2 minutes. Add potatoes; cook and stir 3 minutes.
  • 3 Reduce heat to low. Pour egg mixture into skillet. Cover loosely; cook 15 to 20 minutes or until center is set, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet.
  • 4 Sprinkle with cheese. Cover; cook 1 to 2 minutes or until cheese is melted. Cut into 8 wedges.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    270
    (
    Calories from Fat
    120),
    % Daily Value
    Total Fat
    13g
    13%
    (Saturated Fat
    6g,
    6%
    ),
    Cholesterol
    335mg
    335%;
    Sodium
    630mg
    630%;
    Total Carbohydrate
    20g
    20%
    (Dietary Fiber
    3g
    3%
      Sugars
    5g
    5%
    ),
    Protein
    17g
    17%
    ;
    % Daily Value*:
    Vitamin A
    25%;
    Vitamin C
    20%;
    Calcium
    20%;
    Iron
    15%;
    Exchanges:
    1 Starch; 1 Other Carbohydrate; 1 Vegetable; 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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