Spring Vegetable Frittata
1 c. water
3 medium carrots, shredded
1 lb. asparagus, bottoms trimmed or snapped to remove woody end
1 Tbsp. olive oil
6 c. frozen country style hash brown potatoes
1 tsp. salt
8 large eggs, beaten with a fork
6 oz. smoked Gouda or mozzarella cheese, shredded
1/2 c. sliced scallions
Bring 1 cup water to a boil in a large nonstick skillet. Add carrots and asparagus; reduce heat, cover and simmer 5 to 6 minutes until asparagus are crisp-tender. Drain well; wipe out skillet.
Heat oil in a skillet over medium heat. Add potatoes; sprinkle with 1/2 teaspoon salt and cook 5 minutes, or until bottoms are lightly browned. Turn with a spatula and press down, pushing some potatoes up the sides of the skillet.
Mix remaining 1/2 teaspoon salt with the eggs; pour eggs over potatoes. Top with the carrots and asparagus. Cover and cook over medium-low heat 10 minutes, or until eggs are almost set.
Sprinkle with cheese and scallions, cover and cook 2 to 3 minutes to melt cheese. Serve.
Recipe from Woman’s Day
Nutrition information per serving:
Total fat 17g
Saturated fat 7g
Dietary fiber 3g