Asparagus, New Potato and Chive Frittata
- Total Time
Welcome spring with our flavorful frittata. It's the perfect seasonal brunch, lunch or light supper.
uncooked new potato(es)½ pound(s), washed and very thinly sliced (about 4 potatoes)
uncooked asparagus1 pound(s), trimmed and cut into 2-inch lengths
regular liquid egg substitute1 cup(s)
table salt½ tsp
black pepper⅛ tsp
chives2 Tbsp, fresh, chopped
cooking spray1 spray(s)
- Place potatoes in a steamer; steam until almost tender, about 3 minutes. Add asparagus and steam for 1 minute more; remove vegetables from steamer and set aside.
- Preheat broiler.
- In a large bowl, whisk together eggs, egg substitute, salt, pepper and chives.
- Coat a 10-inch nonstick, ovenproof skillet with cooking spray and set over medium heat. Add potatoes and asparagus and sauté for 2 minutes; reduce heat to low and stir in eggs. Cover and cook until eggs are set around edges, about 5 minutes.
- Uncover and broil frittata until top is golden brown, about 1 to 2 minutes. Cut into 4 wedges and serve.