potato asparagus spinach frittata

A perfect lunch or light supper served with a salad of spring greens and some good crusty bread. Steamed spinach can be used as well. Put potato in saucepan and cover with water by 3 inches. Preheat the oven to 450 degrees F. Drizzle olive oil over the mushrooms and Mix in the potato and asparagus. Combine whole eggs and egg whites, milk, salt, baking powder, and three tablespoons of the parmesan cheese in a bowl. https://www.bbcgoodfood.com/recipes/asparagus-new-potato-frittata Cut the potato into long, thin “stick” shapes then little helpers can easily chop the potatoes into small cubes. The tanginess the goat cheese lends is absolutely divine. Make this in a well seasoned 10-inch skillet that you can put in the oven. Add asparagus and boil an additional 2 minutes. STEP 1. Melt butter in 10-inch skillet until sizzling; add green onions and https://www.food.com/recipe/spinach-and-potato-frittata-103745 It will make 4 to 6 servings. allrecipes.com.au/recipe/4931/easy-spinach-and-potato-frittata.aspx ingredients. This frittata calls for cooked asparagus and a few small potatoes, but in a pinch you can use just about any vegetables you have on hand. This version of frittata uses fewer eggs and more vegetables than some other recipes. Asparagus is a great veggie for kids to help prep. Potato Asparagus Frittata. I used about 1/2 pound savory vegetables total (including 1/3 mushrooms 1/2 Drain and set aside to cool. https://www.foodnetwork.com/recipes/trisha-yearwood/spinach-frittata0 Cover pan and bring to boil over high heat; boil 5 minutes. Kids can snap the tough end off the asparagus then use a child-safe knife or a small pairing knife (depending on the child’s age) to slice each spear into small rounds. 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