Spring Veggie and Potato Frittata

By Beckylynn

Updated Nov 7 2012 - 7:29am · Posted May 17 2010 - 7:00am
by Fit Community
· 4 comments

Ingredients

• 8 large eggs
• 1/4 cup grated Parmigiano Reggiano (about 1/2 ounces)
• 3 tablespoons chopped fresh flat-leaf parsley
• Kosher salt and freshly ground black pepper
• 1/8 teaspoon cayenne
• 2 to 3 tablespoons extra-virgin olive oil
• 1 medium red potato (about 1/2 pound) scrubbed and cut into 1/2-inch dice (about 1-1/2 cups)
• 1 medium yellow onion, thinly sliced
• 1/2 pound medium-thick asparagus, trimmed and cut on the diagonal into 1-inch pieces
• 3 cloves garlic, minced
• 6 ounces shredded sharp Cheddar (about 1-3/4 lightly packed cups)

Details

Servings 1
Adapted from fitsugar.com

Preparation

Step 1

I love frittatas not only are they great for dinner but make a great breakfast or brunch too. With Spring nearly fully sprung, there are plenty of delicious veggies to throw in. This week I made a frittata with fresh asparagus and red potatoes. I cut out some of the cheese probably about half but still had plenty of cheesy flavor. A Spring salad on the side and a perfect meal.

Serves 6-8.

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