A stove top frittata–AKA–one dish to clean–and a great breakfast with some veggies thrown in. Score yourself five bonus points for finding another way to serve eggs, cheese and potatoes.
It is also another posting for the anti-freshman 15 effort.
Preparation time: 10 min Cooking time: 37 min
Yield: 6 servings
1 tablespoon Butter
1/2 cup sliced green onions
1 pound (2 cups) asparagus spears, cut into 1-inch pieces
1 1/2 cups refrigerated shredded hash brown potatoes
1/2 cup milk
6 Eggs, beaten
1 teaspoon lemon pepper
1/2 teaspoon salt
2 ounces (1/2 cup) Swiss Cheese, shredded
Chopped fresh parsley
Melt butter in 10-inch skillet until sizzling; add green onions and asparagus. Cook over medium-high heat, stirring occasionally, until crisply tender (2 to 3 minutes). Add potatoes; continue cooking, stirring occasionally, for 3 minutes. Reduce heat to low.
Stir together milk, eggs, lemon pepper and salt in medium bowl. Add to potato mixture. Cover; cook until center is almost set (30 to 35 minutes). Sprinkle with cheese. Remove from heat. Cover; let stand until cheese is melted (2 to 3 minutes).
To serve, cut into wedges. Garnish with parsley.
You can substitute 1 1/2 cups pasteurized refrigerated liquid egg substitute for the 6 eggs. While each whole egg contains about 5 grams of fat and 215 milligrams of cholesterol, egg substitute is cholesterol and fat free.
Snap off the tough and woody ends of asparagus spears by gently bending the lower third of the spear—it will easily break in just the right spot. Discard tough ends.
Nutrition Facts (1serving): Calories: 190, Fat: 12g, Cholesterol: 225mg, Sodium: 400mg, Carbohydrates: 12g, Dietary Fiber: 2g, Protein: 12g