Vegetable Ham Frittata
|Unsalted butter/Margarine||1 Tablespoon|
|Red skinned potatoes||4 Ounce, diced to make 1 cup|
|Diced red potato||4 Ounce, skinned (1 Cup)|
|Chopped yellow onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Chopped asparagus/Zucchini||1 Cup (16 tbs) (fresh)|
|Chopped sweet red pepper||1⁄2 Cup (8 tbs)|
|Diced cooked ham||3 Ounce (1/2 cup)|
|Whole eggs||4 Large|
|Egg whites||4 Large|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Slivered basil/2 teaspoons dried basil||2 Tablespoon|
|Black pepper||1⁄8 Teaspoon|
1. Preheat the broiler. In a 12-inch nonstick skillet, melt the butter over moderate heat. Add the potatoes, onion, and garlic and cook, stirring occasionally, for 7 minutes or until the potatoes are almost cooked. Stir in the asparagus, sweet red pepper, and ham. Cook 3 minutes more or until the vegetables are crisp-tender.
2. In a medium-size bowl, whisk together the eggs, egg whites, cheese, basil, salt, and black pepper, then pour over the vegetables. Lower the heat and cook, uncovered, lor 10 minutes, or just until the egg mixture is almost set.
3. Wrap the skillet handle with foil. Slide the skillet under the broiler for 1 minute or just until the eggs are set on top. Serve with warm Italian bread.