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 🙂