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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (405g) Recipe makes 4 servings |
||
| Calories 401 | ||
| Calories from Fat 173 | (43%) | |
| Amount Per Serving | %DV | |
| Total Fat 19.3g | 29% | |
| Saturated Fat 6.6g | 33% | |
| Monounsaturated Fat 8.9g | ||
| Polyunsaturated Fat 2.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 336mg | 112% | |
| Sodium 629mg | 26% | |
| Potassium 1260mg | 36% | |
| Total Carbohydrate 39.2g | 13% | |
| Dietary Fiber 5.2g | 20% | |
| Sugars 4.8g | ||
| Protein 18.4g | 36% | |
Spring Veggie Frittata
By: Terri F.
Mar 5, 2002
Great brunch item or light dinner.
SERVES 4
Ingredients
- 2 tablespoons olive oil
- 5 small red potatoes, cut into 8 pieces each
- 2 cups fresh asparagus, sliced
- 2 tablespoons sliced green onions
- 1 clove garlic, minced
- 6 eggs
- 1/3 cup milk
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup feta cheese, crumbled
- 1 tablespoon fresh basil, chopped
Directions
1
Heat oil in skillet (preferably nonstick) until hot.2
Add potatoes, cover and cook 10- 12 minutes until almost tender, stirring occasionally.3
Add asparagus, onions, and garlic.4
Cook 4 more minutes until asparagus is almost tender.5
Beat eggs in medium bowl, add milk, salt, and pepper, and beat well.6
Pour eggs over veggies in skillet.7
Reduce heat to low, sprinkle with cheese and basil, then cover and cook for 12 to 15 minutes until eggs are set, don't stir!8
Cut into wedges to serve.
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- Course > Breakfast > Omelets & Frittatas
- Course > Lunch/Snacks
- Course > Main Dish
- Main Ingredient > Vegetables > Asparagus
- Main Ingredient > Eggs/Dairy > Eggs
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Stove Top
- Occasion > Brunch
Featured Reviews for This Recipe
From: agnes m.
On Feb 20, 2003
I don't really care for eggs but This was delicous. Only substitutions I made were eggbeaters and frozen hash browns for the potatoes. I imagine the egg beaters would drop the chol.count Easy to make just have all your "ducks" in a row when you start.
From: Madison County
On Feb 27, 2003
This was delicious. I made it for dinner the other night. Very easy to make. The asparagus and potatoes were tender. I really liked the flavor of the basil, green onion and feta cheese. They mingled well. This would be good for a special brunch. Thanks.
From: mariav23
On Jul 6, 2004
I wanted to make something different for breakfast for the holiday weekend. This frittata was a good choice. The combination of ingredients worked very well together and made a hearty, filling breakfast. The feta cheese was a good idea. Thanks for sharing this recipe.
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