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"The belly rules the mind."--Spanish Proverb

Asparagus, Red Pepper and Potato Frittata Recipe

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This recipe for Asparagus, Red Pepper and Potato Frittata is from The Silvers Family Collection , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups egg whites
1/2 cup light ricotta cheese
2 Tbsp. canola oil
2 cups shredded frozen hash browns
1/2 lb. fresh asparagus cut into 1-inch pieces
1 cup chopped red bell pepper
1 cup sliced mushrooms
2 Tbsp. grated parmesan cheese
1/2 small onion, finely chopped
Directions:
Directions:
Slowly stir together egg whites and ricotta cheese in small bowl, stirring until smooth. Set aside. Heat oil on medium-high in 10-inch nonstick skillet. Gently stir potatoes, asparagus, red pepper, mushrooms and onions in large bowl. Add potato mixture to skillet. Cook 5-6 minutes. Flip potato mixture. Pour egg white mixture evenly over potatoes. Cover and cook without stirring 10-12 minutes or until eggs are set. Remove from heat. Place serving platter or cutting board over top of skillet. Carefully invert frittata onto platter (or do like me and serve straight out of the pan!). Sprinkle wth parmesan cheese.

This is a great one-dish meal! Pair it with a green salad and you are good to go!!
Number Of Servings:
Number Of Servings:
6

 

 

 

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