Asparagus, new potato, and chive frittata
Uncooked new potato(es)
½ pound(s), washed and very thinly sliced (about 4 potatoes)
1 pound(s), trimmed and cut into 2-inch lengths
6 large egg(s)
2 Tbsp, fresh, chopped
- 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, 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.