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Asparagus Potato Frittata

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Pillsbury Kitchens
Updated Dec 16, 2010
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Serve this cheesy frittata made using asparagus and potatoes – a tasty Italian skillet dinner.

Asparagus Potato Frittata

  • Prep Time 35 min
  • Total 35 min
  • Ingredients 9
  • Servings 4
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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

Instructions

  • Step 
    1
    In medium bowl, combine eggs, milk, basil, salt, garlic powder and pepper; mix well. Set aside.
  • Step 
    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.
  • Step 
    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.
  • Step 
    4
    Sprinkle with cheese. Cover; cook 1 to 2 minutes or until cheese is melted. Cut into 8 wedges.

Nutrition

270 Calories
13g Total Fat
17g Protein
20g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
270
Calories from Fat
120
Total Fat
13g
20%
Saturated Fat
6g
30%
Cholesterol
335mg
112%
Sodium
630mg
26%
Total Carbohydrate
20g
7%
Dietary Fiber
3g
12%
Sugars
5g
Protein
17g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
20%
20%
Calcium
20%
20%
Iron
15%
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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