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10-10-2006, 12:13 PM
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Asparagus, New Potato, and Chive Frittata
1/2 pound uncooked new potatoes, washed and very thinly sliced (about 4 potatoes)
1 pound asparagus, trimmed and cut into 2-inch lengths 2 large egg(s) 1 cup fat-free egg substitute 1/2 tsp table salt 1/8 tsp black pepper 2 Tbsp chives, fresh, chopped 1 serving cooking spray (5 one-second sprays per serving) Instructions Place potatoes in a steamer; steam until almost tender, about 3 minutes. Add asparagus and steam for 1 minute more; remove vegetables from steamer and set aside. Preheat broiler. Whisk together eggs, egg substitute, salt, pepper and chives. Coat a 10-inch nonstick, ovenproof skillet with cooking spray and set over medium heat. Add potatoes and asparagus and sauté for 2 minutes; reduce heat to low and stir in eggs. Cover and let cook until eggs are set around edges, about 5 minutes. Uncover and broil frittata until golden brown, about 2 minutes. Cut into 4 wedges and serve.     
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