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Category: Breakfast and Brunch
Prep Time: Cook Time: Total Time:
2 tbsp olive oil
6 small red potatoes, sliced
2 cups torn fresh spinach
1 bunch green onions, sliced
1 cup grape tomatoes, sliced
1 cup asparagus, diced
1 tsp crushed garlic
salt and pepper to taste
6 eggs
1/3 cup milk
1 cup shredded Asiago cheese
Heat olive oil in a medium skillet over medium heat. Place potatoes in the skillet, cover, and cook about 6-8 minutes, until tender but firm. Mix in spinach, green onions, tomatoes, asparagus and garlic. Season with salt and pepper. Continue cooking 1 to 2 minutes, until spinach is wilted.
In a medium bowl, beat together eggs and milk. Pour into the skillet over the vegetables. Sprinkle with Asiago cheese. Reduce heat to low, cover, and cook 5 to 7 minutes, or until eggs are firm.
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GARDEN VEGETABLE FRITATTA
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Category: Breakfast and Brunch
Prep Time: Cook Time: Total Time:
2 tbsp olive oil
6 small red potatoes, sliced
2 cups torn fresh spinach
1 bunch green onions, sliced
1 cup grape tomatoes, sliced
1 cup asparagus, diced
1 tsp crushed garlic
salt and pepper to taste
6 eggs
1/3 cup milk
1 cup shredded Asiago cheese
Heat olive oil in a medium skillet over medium heat. Place potatoes in the skillet, cover, and cook about 6-8 minutes, until tender but firm. Mix in spinach, green onions, tomatoes, asparagus and garlic. Season with salt and pepper. Continue cooking 1 to 2 minutes, until spinach is wilted.
In a medium bowl, beat together eggs and milk. Pour into the skillet over the vegetables. Sprinkle with Asiago cheese. Reduce heat to low, cover, and cook 5 to 7 minutes, or until eggs are firm.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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