Garden Vegetable Frittata

Name: Garden Vegetable Frittata
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: serves 6
Ingredients: 2 TBSP olive oil; 6 small red potatoes, sliced; 2 cups torn fresh spinach; 1 bunch green onions, sliced; 1 cup grape tomatoes, sliced; 1 cup asparagus, diced; 1 tsp. crushed garlic; Salt and pepper, to taste; Salt and pepper, to taste; 6 eggs; 1/3 cup milk; 1 cup shredded Asiago cheese

Recipe courtesy of Kelsey Nixon

Show: Kelsey's Essentials

Episode: Eggs

Garden Vegetable Frittata

0 Reviews

Yield: serves 6
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

349

Total Fat

16

Saturated Fat

6

Carbohydrates

34

Dietary Fiber

5

Sugar

5

Protein

19

Cholesterol

178

Sodium

777

Total: 30 min
Prep: 10 min
Cook: 20 min

Yield: serves 6
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

349

Total Fat

16

Saturated Fat

6

Carbohydrates

34

Dietary Fiber

5

Sugar

5

Protein

19

Cholesterol

178

Sodium

777

Total: 30 min
Prep: 10 min
Cook: 20 min

Ingredients

2 TBSP olive oil

6 small red potatoes, sliced

2 cups torn fresh spinach

1 bunch green onions, sliced

1 cup grape tomatoes, sliced

1 cup asparagus, diced

1 tsp. crushed garlic

Salt and pepper, to taste

6 eggs

1/3 cup milk

1 cup shredded Asiago cheese

Directions

1.Heat olive oil in a medium skillet over medium heat. Place potatoes in the skillet, cover, and cook about 6-8 minutes, until tender but firm. Mix in spinach, green onions, tomatoes, asparagus and garlic. Season with salt and pepper. Continue cooking 1 to 2 minutes, until spinach is wilted.
2.In a medium bowl, beat together eggs and milk. Pour into the skillet over the vegetables. Sprinkle with Asiago cheese. Reduce heat to low, cover, and cook 5 to 7 minutes, or until eggs are firm.