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Ingredients

• 3 teaspoons canola oil, divided
• 1 small onion, thinly sliced
• 1 clove garlic, finely chopped
• 1 teaspoon chopped fresh rosemary, or 1/4 teaspoon dried
• 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

Description

This Frittata Calls For Cooked Asparagus And A Few Small Potatoes, But In A Pinch You Can Use Just About Any Vegetables You Have On Hand. A Perfect Lunch Or Light Supper Served With A Salad Of Spring Greens And Some Good Crusty Bread.

Eating Well