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asparagus, red pepper, and potato frittata

20 Aug

This frittata is great (makes a very cute vegetable PacMan too :) )  And the nice thing is that you could totally change-up the vegetables to your liking.  My daughter thought it would make a very nice school lunch as well.  Yes, that’s right.  It’s already time to plan for back to school.  My senior starts next week!

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Asparagus, Red Pepper and Potato Frittata

  • 2 cups liquid egg whites
  • 1/2 cup light ricotta cheese
  • 2 Tbsp. canola oil
  • 2 cups hash browns (I used Simply Potatoes)
  • 1/2 lb. asparagus cut into 1 inch pieces
  • 1 red bell pepper, diced
  • 8 ounces sliced mushrooms
  • 2 Tbsp. grated Parmesan cheese

Mix together egg whites and ricotta until smooth.  Set aside.

Heat oil in a large non-stick skillet on medium-high.  In a large bowl, stir together hash browns, asparagus, red pepper and mushrooms.   Add mixture to skillet and cook 5-6 minutes.  Flip potato mixture.

Pour egg mixture evenly over potatoes.  Cover, decrease heat to medium, and cook without stirring until eggs are set, about 12-14 minutes.  Invert frittata over platter and sprinkle with Parmesan cheese.  Serves 6.

Recipe from Crystal Farms advertisement for AllWhites egg whites.

Each 1/6 wedge of frittata has 4 PointsPlus.

**and for my grandpa, each serving has 13 g of carbs and 2 g fiber :)

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3 Comments

Posted by on August 20, 2013 in points plus, vegetarian

 

Tags: , , , ,

3 responses to “asparagus, red pepper, and potato frittata

  1. Leigh

    August 20, 2013 at 10:31 pm

    That looks delicious! I’m glad to see your post back- they always make me laugh!

     
  2. Magen

    August 26, 2013 at 10:36 am

    I just bought egg whites so I can give this a try this week. Looks yummy

     
  3. Magen

    September 4, 2013 at 11:16 am

    I made this and it is delicious and makes a fair amount – we had enough for two meals. However, it definitely needs some seasoning. And it won’t come out of the pan if your non-stick pan isn’t nonstick anymore! I didn’t get the “flip the potatoes” part but this is a easy dinner, paired with a salad with lots of stuff that is good for you. A keeper!

     

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