Spring Vegetable Frittata
Try to find local asparagus in the spring for this delicious frittata.
Serves: 4 servings
- 1 cup 1-inch pieces fresh asparagus spears
- 1/3 cup chopped red bell pepper
- 1/3 cup chopped onion
- 1 teaspoon dried fines herbes* or dried thyme
- 1/4 teaspoon ground black pepper
- 1 cup diced cooked new potatoes (about 5 medium)
- 2 cups fat-free egg substitute
- 2 tablespoons grated nonfat or regular Parmesan cheese
- 1 cup shredded nonfat or reduced-fat mozzarella or provolone cheese
- * A blend of thyme, oregano, sage, rosemary, marjoram, and basil, fines herbes can be found in the dried spice section of most grocery stores.
- Coat a 10-inch oven-proof skillet with nonstick cooking spray, and preheat over medium heat. Add the asparagus, red pepper, onion, fines herbs or thyme, and pepper. Cover and cook, stirring occasionally, for about 3 minutes, or until the vegetables are crisp-tender. Add a few teaspoons of water if the skillet becomes too dry.
- Add the potatoes to the skillet, and stir to mix. Cover and cook over medium heat for 1 minute, or until the mixture is heated through. Add a little water if the skillet becomes too dry.
- Reduce the heat to low, and pour the egg substitute over the potato mixture. Cook without stirring for about 12 minutes, or until the eggs are almost set.
- Place the skillet under a preheated broiler, and broil for about 3 minutes, or until the eggs are set but not dry. Sprinkle first the Parmesan and then the mozzarella or provolone over the top, and broil for another minute, or until the cheese is melted and lightly browned.
- Cut the frittata into wedges, and serve hot.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright © 2000 by Sandra Woodruff.
To order this book go to www.penguin.com. Get a 15% discount with the coupon code FENPARENT.