Healthy Veggie Frittata Recipe

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healthy veggie frittata

sherry monfils

By
@smonfils

I originally made this as a breakfast, but it's also great as a light lunch. As you know, I love asparagus, so that's my big ingredient, along w/ some fresh chives, yum!

Calories: 148.8
Fat: 9 grams
Carbs: 7.6 grams


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Comments:

Serves:

6

Prep:

20 Min

Cook:

30 Min

Ingredients

1 lb
fresh asparagus
6 oz
button mushrooms
1 Tbsp
olive oil, extra virgin
1 tsp
minced garlic
1
shallot, minced
1 small
zucchini
6
eggs
1/3 c
fat-free milk
1/2 tsp
salt
1/4 tsp
pepper
1 Tbsp
chopped fresh chives
1/4 c
grated parmesan cheese
1 large
tomato

Directions Step-By-Step

1
Cut asparagus into 1' pieces. Blanch in boiling water for 2 mins. Place in ice water, drain and pat dry. Heat oven to 350. Spray a 2 quart casserole dish w/ cooking spray.
2
Slice mushrooms. Heat oil in lg skillet over medium heat. Add mushrooms. Stir and cook for 5 mins. Add garlic and shallots. Cook 2 mins. Remove pan from heat. Cut zucchini lengthwise, then thinly slice into 1/2 moons.
3
In a bowl, beat eggs, milk, salt, pepper, and chives. Add asparagus, mushrooms and zucchini to bowl. Mix well. Pour mix into casserole dish. Thinly slice tomatoes and arrange on top of casserole. Sprinkle w/ parmesan cheese. Bake 30-35 mins, or until set.

About this Recipe

Course/Dish: Eggs, Vegetable Appetizers
Other Tag: Healthy
Hashtags: #veggie, #Frittata