Total Preparation Time: Less than 15 minutes
Ingredients: Egg & Cheese
Vegetables
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 6
Special Features: Quick to Prepare (under 30 minutes)
Nutrition Content: Low Fat
Meal Type: Breakfast & Brunch
Ingredients
3 tbs Chives fresh snipped
1 tbs Olive oil
1/2 lb Asparagus spears fresh trimmed a nd cut into 1-inch pieces
3 cups Potatoes O'brien frozen with onions and peppers, thawed
1 clove Galic, pressed
3/4 cup (3 oz) chedder cheese low fat shredded
1/2 tsp Salt
1/8 tsp Grnd black pepper
16 oz Low fat egg product
2 Small plum tomatoes, sliced
Preparation
1. Snip chives. Heat Oil in (large 10in) skillet over medium high heat until hot. Add asparagus, potatoes and galic pressed with garlic press; cook and stir 4 min. Reduce heat to low. Sprinkle chives, 1/2 cup of the cheese, salt and black pepper over mixed potato mixture. Cover; cook 14-15 min or until egg mixture is set in center. Remove from heat.
2. Meanwhile, slice tomatoes, arrange tomato slices in an overlapping circular pattern over top of frittata. Sprinkle with remaining cheese. Cover; let stand until cheese is melted. Garnish with additional snipped chives if desired. Cut into wedges.
Cook's Notes
Nutrition Information
Calories: 160
;
Total Fat: 4
;
Saturated Fat: 2
;
Carbohydrates: 16
;
Protein: 13
;
Sodium: 480
;
Fiber: 2