Vegetable Frittata (Freezer/Vegetarian/Gluten Free/Low Sodium)

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced potatoes to the skillet, sauté for about 6 to 8 minutes, until tender but firm. Remove the potatoes from the skillet.

Step 2

Add another tablespoon olive oil, and add the green onions, tomatoes, spinach, and garlic. Sauté for an additional 1 to 2 minutes or just until the spinach is wilted.

Step 3

Season the vegetables with salt and pepper.

Step 4

In a medium bowl, beat together the eggs, cream, basil, cheese, salt, and pepper. Pour into the skillet over the vegetables. Reduce heat to medium-low and scramble the eggs for 1 minute.

Step 5

Return the potatoes to the skillet. Cook for an additional 2 to 3 minutes, or just until the eggs start to set around the edges.

Step 6

Finish cooking in the oven for an additional 10 to 12 minutes, until the eggs have completely set in the center. Garnish with shredded Asiago cheese and fresh basil.