Monday, April 18, 2011
Spring Skillet Frittata
Prep Time: 40 minutes
2 TBS Olive Oil
6 small red potatoes, each cut into 8 pieces
2 cups cut up asparagus
2 TBS sliced green onions (or any onion)
1 garlic clove, minced
1/3 cup milk
1/2 tsp salt & 1/8 tsp pepper
1/2 c. crumbled feta cheese
1 TBS chopped fresh basil
Heat oil in large nonstick skillet over medium heat until hot. Add potatoes; cover and cook 10 to 12 minutes or until almost tender, stirring occasionally.
Add asparagus, onions and garlic; cook 4 to 5 minutes or until asparagus is almost tender, stirring occasionally.
Meanwhile, beat eggs in medium bowl. Add milk, salt and pepper, beat well.
Pour egg mixture over vegetables in skillet. Sprinkle with cheese and basil. Reduce heat to medium-low; cover and cook 12 to 14 minutes or until eggs are set. To serve, cut into wedges. Makes 4-6 servings.
Source: Taste of Home Cookbook