healthy veggie frittata

★★★★★ 1 Review
smonfils avatar
By sherry monfils
from worcester, MA

I originally made this as a breakfast, but it's also great as a light lunch.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

serves 6
prep time 20 Min
cook time 30 Min


  • 1 lb
    fresh asparagus
  • 6 oz
    button mushrooms
  • 1 Tbsp
    olive oil, extra virgin
  • 1 tsp
    minced garlic
  • 1
    shallot, minced
  • 1 sm
  • 6
  • 1/3 c
    fat-free milk
  • 1/2 tsp
  • 1/4 tsp
  • 1 Tbsp
    chopped fresh chives
  • 1/4 c
    grated parmesan cheese
  • 1 lg

How To Make

  • 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.

Categories & Tags for healthy veggie frittata: