Ham and goat cheese frittata with spring vegetables
Uncooked red potato(es)
¼ pound(s), scrubbed and thinly sliced
6 oz, cut into 1-inch pieces
⅓ cup(s), thinly sliced
½ cup(s), chopped
3 large egg(s)
Semisoft goat cheese
¼ cup(s), crumbled
- 1 Preheat oven to 350°F.
- Melt butter in 10-inch ovenproof nonstick skillet over medium heat. Add potatoes and cook, covered, stirring occasionally, until tender, 10 minutes. Add asparagus, leek, and thyme and cook, covered, until potatoes are tender and asparagus is crisp-tender, about 5 minutes longer. Stir in ham and cook until heated through, about 1 minute.
- Whisk together egg whites, eggs, salt, and pepper in medium bowl. Pour egg mixture into skillet and spread evenly over vegetables. Reduce heat to medium-low and cook, without stirring, until edges are set, about 4 minutes.
- Transfer skillet to oven and bake 12 minutes. Remove skillet from oven and sprinkle frittata with goat cheese. Return to oven and bake until cheese is melted and frittata is set in center, about 3 minutes longer. Cut into 4 wedges.
- Per serving (1 wedge)