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Asparagus Frittatas
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| 1 large | russet |
| potato peeled and cubed | |
| 4 | eggs |
| 4 eggs whites | |
| 1/2 | cut fat free milk |
| 1/4 cup | Romano |
| Swiss cheese, alternative | |
| 1/4 cup | fresh basil |
| 1/4 t | salt |
| 1/4 t | pepper |
| 1 T | olive oil |
| 1 small | onion, chopped |
| 1 | red bell pepper, diced |
| 2 cloves | garlic |
| 1/2 pound | asparagus, cut into 1" pieces |
Cook diced potato in water in microwave until soft, about 10 minutes.
In a separate bowl, beat whole eggs, eg whites, milk, cheese, basil, salt and pepper and set aside. In large skillet, sauté onion, bell pepper, garlic for 3 minutes. Add asparagus for 4 more minutes. Add potato and cook for 1 additional minute. Reduce heat and pour egg mixture in skillet. Stir to combine, if necessary. Cook for about 10 minutes until eggs are set. Cut into 4 servings. 270 calories per serving.
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