This frittata is a delicious and nutritious way to enjoy springtime asparagus and hearty potatoes in a classic Italian dish that is sure to impress!

1

Start by peeling and dicing the potatoes into small cubes. Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.

2

Add the diced potatoes and cook for about 10 minutes, stirring occasionally until they are golden and tender.

3

While the potatoes are cooking, prepare the asparagus. Trim the ends and cut them into 2-inch pieces.

4

After the potatoes are cooked, add the chopped onion to the skillet and cook for an additional 3 minutes until the onion becomes soft.

5

Add the asparagus pieces to the skillet and stir for 5 minutes until they begin to soften.

6

In a large bowl, beat the eggs, adding salt and pepper to taste. Pour the egg mixture over the cooked vegetables in the skillet.

7

Reduce the heat to low and cover the skillet. Cook for about 10-15 minutes until the eggs are set around the edges but still slightly jiggly in the center.

8

For a nice finish, you can place the skillet under the broiler for 2-3 minutes to brown the top lightly.

9

Carefully remove the skillet from the oven. Let the frittata sit for a few minutes before slicing and serving. Enjoy it warm or at room temperature.

4

• Add grated Parmesan cheese for extra flavor.
• Incorporate different vegetables like bell peppers or cherry tomatoes.
• Serve with a dollop of homemade pesto for a fresh twist.

• Use fresh asparagus for a better taste.
• Make sure to season the egg mixture well before pouring it over the vegetables.
• Let the frittata rest before slicing to help it hold its shape.

• fat: 15 grams
• carbs: 20 grams
• protein: 15 grams
• calories: 250

This frittata is rich in proteins and healthy fats, making it a filling meal option while being low in carbs and packed with vitamins from the vegetables.

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