Ingredients
- 1/2 pound uncooked new potatoes, washed and very thinly sliced (about 4
potatoes)
- 1 pound asparagus, trimmed and cut into 2-inch lengths
- 2 large eggs
- 1 cup fat-free egg substitute
- 1/2 tsp table salt
- 1/8 tsp black pepper
- 2 Tbsp chives, fresh, chopped
Directions
- Place potatoes in a steamer; steam until almost tender, about 3 minutes.
Add asparagus and steam for 1 minute more; remove vegetables from steamer
and set aside.
- Preheat broiler.
- Whisk together eggs, egg substitute, salt, pepper and chives.
- Coat a 10-inch nonstick ovenproof skillet with cooking spray and set over
medium heat. Add potatoes and asparagus and sauté for 2 minutes; reduce
heat to low and stir in eggs. Cover and let cook until eggs are set around
edges, about 5 minutes.
- Uncover and broil frittata until golden brown, about 2 minutes. Cut into 4
wedges and serve.
Serves | 4
POINTS per serving | 3
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