Asparagus & Potato Frittata


3 teaspoons canola oil, divided
1 small onion, thinly sliced
1 clove garlic, finely chopped
1 teaspoon chopped fresh rosemary
1 tomato, seeded and chopped, divided
2 small cooked potatoes, cut into 1/2-inch dice
10-12 cooked asparagus stalks, cut into 2-inch pieces
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper, plus more to taste
4 large eggs
4 large egg whites
1/4 cup freshly grated Parmesan or Gruyre cheese
2 tablespoons chopped fresh chives or scallions

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