healthy veggie frittata
(1 RATING)
I originally made this as a breakfast, but it's also great as a light lunch.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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prep time
20 Min
cook time
30 Min
method
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yield
6 serving(s)
Ingredients
- 1 pound fresh asparagus
- 6 ounces button mushrooms
- 1 tablespoon olive oil, extra virgin
- 1 teaspoon minced garlic
- 1 - shallot, minced
- 1 small zucchini
- 6 - eggs
- 1/3 cup fat-free milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon chopped fresh chives
- 1/4 cup grated parmesan cheese
- 1 large tomato
How To Make healthy veggie frittata
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Step 1Cut 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.
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Step 2Slice 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.
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Step 3In 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.
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