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Potato and Asparagus Frittata

Categories: Entertaining, Quick to fix, Showers, Vegetarian
Type: Main Dishes

This frittata combines potatoes and asparagus in a delicious and healthy dish!

Serves: 4 servings


  • 1 teaspoon olive oil
  • 2 cooked potatoes, cut into 1/2-inch pieces
  • 16-ounce package frozen asparagus spears
  • 16-ounce carton egg substitute
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon dried rosemary
  • Freshly ground black pepper to taste
  • 1/4 cup grated Parmesan cheese
  • 2 ripe tomatoes, chopped
  • 1/4 pound good quality French bread

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  1. Preheat the broiler.
  2. In a large nonstick, ovenproof skillet, heat the potatoes in the oil over medium-high heat for 1 to 2 minutes or until they start to brown.
  3. Defrost the asparagus in the microwave and add to the skillet.
  4. Reduce to low heat, and add the egg substitute to the pan.
  5. Sprinkle the seasonings and Parmesan cheese over the eggs.
  6. Cover the pan and cook for about 5 minutes or until the underside is golden brown.
  7. Place the skillet under the broiler for 1 to 2 minutes or until the top of the frittata is puffy and golden brown.
  8. Serve with chopped tomatoes and a slice of French bread.

excerpted from:

From The Weeknight Survival Cookbook: How to Make Healthy Meals in 10 Minutes by Dena Irwin, R.D. Copyright 1998 by Dena Irwin. All rights reserved. Used by arrangement with John Wiley & Sons, Inc.

To order this book visit www.wiley.com.

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