Asparagus, New Potato and Chive Frittata

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

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

Print as 3x5 or 4x6