Potato, Onion, and Asparagus Frittata

Ingredients

• Italian dressing

  Salad dressing, reduced fat

  4 tbsp or 60g

• Potato

  Flesh and skin, raw

  3 potato, large or 1.11kg

• Onions

  Raw

  1 ½ small or 105g

• Asparagus

  Raw

  24 spear, medium or 384g

• Pepper

  Spices, black

  1 dash or 0.1g

• Egg

  Whole, fresh eggs

  6 extra large or 336g

• Mozzarella cheese

  Part skim milk

  2 oz or 57g

• Parmesan cheese

  Shredded

  2 oz or 57g

Directions

1. Preheat the oven to 350°F.
2. In a large ovenproof skillet, heat the Italian dressing over medium heat. Add the diced potatoes and onions, cooking and stirring for about 5 minutes until the potatoes start to brown.
3. Add the asparagus and pepper, cooking for 5 to 7 minutes until the asparagus is crisp-tender, stirring occasionally.
4. In a medium bowl, whisk the eggs and stir in the mozzarella and half of the Parmesan cheese. Pour the mixture over the vegetables in the skillet.
5. Bake for 20 to 25 minutes, or until a knife inserted in the center comes out clean. Sprinkle with the remaining Parmesan cheese before serving.