asparagus, red pepper, and potato frittata

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!

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 🙂