Notes:
great recipe I got from Pampered Chef and it is very healthy
Servings: 6
Ingredients:
3 tablespoons snipped fresh chives
1 teaspoon olive oil
1/2 pound fresh asparagus spears, trimmed and cut into 1-inch pieces
3 cups frozen potatoes O'Brien with onions and peppers, thawed
1 garlic clove, pressed
3/4 cup (3 ounces) reduced-fat shredded cheddar cheese, divided
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 carton (16 ounces) pasteurized refrigerated egg product
2 small plum tomatoes, sliced
Additional snipped fresh chives (optional)
Directions:
1. Snip chives with Kitchen Shears. Heat oil in (10-in.) Skillet over medium-high heat until hot. Add asparagus, potatoes and garlic pressed with Garlic Press; cook and stir 4 minutes. Reduce heat to low. Sprinkle chives, 1/2 cup of the cheese, salt and black pepper over potato mixture. Pour egg product over potato mixture. Cover; cook 14-15 minutes or until egg mixture is set in center. Remove from heat.
2. Meanwhile, using Ultimate Mandoline fitted with v-shaped blade, slice tomatoes. Arrange tomato slices in an overlapping circular pattern over top of frittata. Sprinkle with remaining cheese. Cover, let stand until cheese is melted. Garnish with additional snipped chives, if desired. Cut into wedges.
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