Fresh Frittata

Ingredients:
- 3 tablespoons snipped fresh chives
- 1 teaspoon olive oil
- 1/2 pound fresh asparagus spears, trimmed and cut into 1-inch pieces
- 3 cups frozen potatoes O'Brien with onions and peppers, thawed
- 1 garlic clove, pressed
- 3/4 cup reduced-fat shredded cheddar cheese, divided
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 8 eggs
- 2 small tomatoes, sliced
- Fresh chives (optional)

Preparation:
In a large skillet over medium-high heat add asparagus, potatoes and garlic, cook and stir for 4 minutes. Reduce heat to low, sprinkle chives already snipped, 1/2 cup of the cheese, salt and black pepper over potato mixture. Pour the beaten eggs over potato mixture. Cover; cook 14-15 minutes or until egg mixture is set in center. Remove from heat.
Slice tomatoes and arrange them in an overlapping circular pattern over top of frittata. Sprinkle with remaining cheese. Cover; let stand until cheese is melted. Garnish with additional snipped chives if desired. Cut into wedges.
If desired, 1 1/2 cups fresh broccoli florets can be substituted for the asparagus.
To make this recipe fat-free use 16 ounces of pasteurized refrigerated egg product, made of 99%, egg whites, instead the 8 eggs. This frittata will be low fat, low cholesterol and low calorie.