No one ever minds eggs for a dinner entrée when you serve them up in a cheesy potato, onion and asparagus frittata sprinkled with Parmesan.
What You Need
Original recipe yields 8 servings
1/4 cup KRAFT Zesty Italian Dressing
1 lb. baking potato es (about 3), peeled, cut into 1-inch cubes
1 small onion, chopped
1 lb. fresh asparagus spears, cut into 1-inch lengths
1/4 tsp. pepper
6 egg s
1/2 cup KRAFT Shredded Mozzarella Cheese
1/2 cup KRAFT Grated Parmesan Cheese, divided
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Let's Make It
Heat oven to 350ºF.
Heat dressing in large ovenproof skillet on medium heat. Add potatoes and onions; cook and stir 5 min. or until potatoes just begin to brown. Add asparagus and pepper; cook 5 to 7 min. or until asparagus is crisp-tender, stirring occasionally.
Whisk eggs in medium bowl; stir in mozzarella and half the Parmesan. Pour over vegetables.
Bake 20 to 25 min. or until knife inserted in center comes out clean. Sprinkle with remaining Parmesan.
Substitute KRAFT Shredded Sharp Cheddar Cheese for the mozzarella.
Substitute 2 Tbsp. olive oil for the Italian dressing.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.