Lunch: Spring Vegetable Frittata
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Ingredients
3 medium carrots
1 lb. asparagus
1 tbsp. oil
6 c. frozen country-style hash brown potatoes
1 tsp. salt
8 large eggs
6 oz. smoked Gouda or mozzarella cheese
1/2 c. Sliced scallions
Instructions
Bring 1 cup water to a boil in a large nonstick skillet. Add carrots and asparagus; reduce heat, cover and simmer 5 to 6 minutes until asparagus are crisp-tender. Drain well; wipe out skillet.
Heat oil in skillet over medium heat. Add potatoes, sprinkle with 1/2 tsp salt and cook 5 minutes, or until bottoms are lightly browned. Turn with a spatula and press down, pushing some potatoes up the sides of the skillet.
Mix remaining 1/2 tsp salt with the eggs; pour mixture over potatoes. Top with the carrots and asparagus. Cover and cook over medium-low heat 10 minutes, or until eggs are almost set.
Sprinkle with cheese and scallions, cover and cook 2 to 3 minutes to melt cheese.
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Nutrition Facts
Serving Size: 6
Amount Per Serving | ||
---|---|---|
Calories 0 | ||
Fat 0 | ||
Carbohydrate 0 | ||
Protein 0 |