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RECIPE DETAIL

Asparagus, Red Pepper & Potato Frittata

photo of prepared Asparagus, Red Pepper & Potato Frittata recipe

Ingredients

  • 2 cups Bob Evans Egg Whites
  • 1/2 cup light ricotta cheese
  • 2 tbsp olive oil
  • 2 cups of Simply Potatoes Shredded Hash Browns
  • 1/2 lb. fresh asparagus, cut into 1 inch pieces
  • 1 cup red bell pepper, chopped
  • 1 cup mushrooms, sliced
  • 2 tbsp Parmesan cheese, grated

Instructions

  1. Stir together Bob Evans Egg Whites and ricotta cheese in a small bowl until smooth and set aside.
  2. Heat oil on a medium high in a 10-inch nonstick skillet. Stir in potatoes, asparagus, red pepper and mushrooms in a large bowl.
  3. Add potato mixture to skillet and cook for 5 to 6 minutes. Flip potato mixture.
  4. Pour egg whites over potatoes evenly. Cover, and cook without stirring for 10 to 12 minutes or until eggs have set. Remove from heat.
  5. Sprinkle with Parmesan cheese and let cool before serving.

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