Serve this cheesy frittata made using asparagus and potatoes – a tasty Italian skillet dinner.
Reduce the fat in each serving by about 9 grams by using 1 1/2 cups of refrigerated or frozen fat-free egg product, thawed, in place of the eggs, and reduce-fat Cheddar cheese.
Frozen potatoes thaw quickly in the microwave: Place them in a microwave-safe bowl and microwave on MEDIUM for 3 to 4 minutes or just until thawed, turning the bowl once during cooking.
Garnish the frittata with slices of Italian plum tomatoes and fresh basil sprigs.
For an easy brunch, serve the frittata with fresh melon and muffins or flavored hearth-baked rolls, such as tomato-basil or Greek olive.
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