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If you’re a fan of quiche, you’ll love this wholesome frittata, made with Yukon Gold potatoes and fresh asparagus.
1 cup asparagus, cut into 1-inch pieces
4 large eggs
4 large egg whites
salt and pepper, to taste
2 tbsp Smart Balance® oil
1 small onion, chopped
2 medium, peeled Yukon Gold Potatoes, diced into 1/2-inch pieces
Preheat the oven to 400°F.
Bring a medium pot of water to a boil, add the asparagus and cook until soft, about 2 minutes. Drain and run under cold water.
Crack the eggs and egg whites into a large bowl. Add salt and fresh cracked pepper and beat until blended.
Heat a 10-inch nonstick oven safe skillet over medium heat. Add 1 tbsp of Smart Balance® oil and onions to the pan and cook until golden, 2 to 3 minutes. Add the remaining oil to the pan, then add the potatoes. Season with salt and black pepper. Cover and cook the potatoes over medium-low heat, stirring occasionally, until crisp and tender, about 10 to 12 minutes.
Add the asparagus to the skillet then pour the egg mixture into the skillet. Reduce the heat to low and cook until the edges are set, 6 to 8 minutes.
Transfer the skillet to the oven and bake until the frittata is completely set and cooked through, 8 to 10 minutes. Remove from the oven, place a plate over the pan, and turn the frittata out onto the plate. Cut into 6 wedges and serve.
Makes 6 servings. 1/6 wedge slice per serving.
Nutrition Per Serving:
Fat 8 g
Saturated Fat 1 g
Trans Fatty Acid 0 g
Poly Fat 2 g
Mono Fat 4 g
Cholesterol 124 mg
Sodium 88 mg
Carbohydrates 13 g
Dietary Fiber 2 g
Total Sugars 2 g
Protein 8 g