Potato-Veggie Frittata

Makes 6
Prep 5 m
Bake 15 m
Cook 14 m



  1. 1 of 2 Heat oven to 375 degrees F. In 12-inch nonstick skillet with ovenproof handle (see Note), heat oil over medium-high heat. Add onion; saute 2 minutes. Add potatoes, asparagus, mushrooms, salt and pepper; cook, stirring occasionally, 10 minutes.
  2. 2 of 2 In medium bowl, with whisk, lightly beat eggs, Parmesan cheese and rosemary. Stir egg mixture and chopped ham into vegetables; cook 3 minutes. Place in heated oven; bake 10 minutes. Sprinkle top with mozzarella cheese. Bake 5 minutes more until egg is set and cheese is melted. Serve with salad, if desired.
Nutrition Information for Potato-Veggie Frittata
Servings Per Recipe: 6
Per Serving: 268 kcal cal., 591 mg sodium, 2 g fiber, 4 g sat. fat, 14 g Fat, total, 299 mg chol., 20 g pro., 16 g carb.