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Recipe Summary

prep:
40 mins
bake:
25 mins
stand:
15 mins
total:
1 hr 20 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 12-inch oven-going skillet, heat the olive oil over medium heat until hot but not smoking. Carefully add potatoes, onion, salt and black pepper. Cook, stirring occasionally, about 20 minutes or until potatoes are just tender. Remove from heat.

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  • Top potatoes with asparagus, arugula, tomatoes and mozzarella. Pour eggs over mixture.

  • Bake, uncovered, in a 350 degree F oven for 25 to 30 minutes or until center is just set.

  • Place on cooling rack; immediately sprinkle with Parmesan. Let stand 15 minutes.

  • To serve, cut into 8 wedges. Serve immediately with a light drizzle of white truffle oil over each serving, if you like. Makes 8 servings.

Nutrition Facts

5 calories; fat 15g; cholesterol 328mg; saturated fat 5g; carbohydrates 13g; insoluble fiber 2g; protein 16g; vitamin a 777.4IU; vitamin c 12.4mg; sodium 381mg; calcium 201.9mg; iron 2.3mg.
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