Serve this cheesy frittata made using asparagus and potatoes – a tasty Italian skillet dinner.
Asparagus Potato Frittata
- Prep Time 35 min
- Total 35 min
- Ingredients 9
- Servings 4
Ingredients
- 6 eggs, beaten
- 1/2 cup milk
- 1 teaspoon dried basil leaves
- 3/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon pepper
- 1/2 lb. fresh asparagus spears, trimmed, cut into 1-inch pieces
- 3 cups frozen potatoes O´Brien with onions and peppers (from 24-oz. pkg.), thawed
- 2 oz. (1/2 cup) shredded Cheddar cheese
Instructions
-
Step1In medium bowl, combine eggs, milk, basil, salt, garlic powder and pepper; mix well. Set aside.
-
Step2Spray 10-inch nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add asparagus; cook and stir 2 minutes. Add potatoes; cook and stir 3 minutes.
-
Step3Reduce heat to low. Pour egg mixture into skillet. Cover loosely; cook 15 to 20 minutes or until center is set, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet.
-
Step4Sprinkle with cheese. Cover; cook 1 to 2 minutes or until cheese is melted. Cut into 8 wedges.
Nutrition
270
Calories
13g
Total Fat
17g
Protein
20g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 270
- Calories from Fat
- 120
- Total Fat
- 13g
- 20%
- Saturated Fat
- 6g
- 30%
- Cholesterol
- 335mg
- 112%
- Sodium
- 630mg
- 26%
- Total Carbohydrate
- 20g
- 7%
- Dietary Fiber
- 3g
- 12%
- Sugars
- 5g
- Protein
- 17g
% Daily Value*:
- Vitamin A
- 25%
- 25%
- Vitamin C
- 20%
- 20%
- Calcium
- 20%
- 20%
- Iron
- 15%
- 15%
Exchanges:
1 Starch; 1 Other Carbohydrate; 1 Vegetable; 1 Fat;Tips from the
Pillsbury Kitchens
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