Asparagus, New Potato and Chive Frittata

By josival

Welcome spring with our flavorful frittata. It's the perfect seasonal brunch, lunch or light supper.

4 Points

Ingredients

• Ingredients
• 1/2 pound(s) uncooked new potato(es), washed and very thinly sliced (about 4 potatoes)
• 1 pound(s) uncooked asparagus, trimmed and cut into 2-inch lengths
• 2 large egg(s)
• 1 cup(s) fat-free egg substitute
• 1/2 tsp table salt
• 1/8 tsp black pepper
• 2 Tbsp chives, fresh, chopped
• 1 spray(s) cooking spray

Preparation

Step 1

Instructions

Place potatoes in a steamer; steam until almost tender, about 3 minutes. Add asparagus and steam for 1 minute more; remove vegetables from steamer and set aside.

Preheat broiler.

In a large bowl, whisk together eggs, egg substitute, salt, pepper and chives.

Coat a 10-inch nonstick, ovenproof skillet with cooking spray and set over medium heat. Add potatoes and asparagus and sauté for 2 minutes; reduce heat to low and stir in eggs. Cover and cook until eggs are set around edges, about 5 minutes.

Uncover and broil frittata until top is golden brown, about 1 to 2 minutes. Cut into 4 wedges and serve.