Vegetable Frittata

For heart health, substitute 2 cups of egg whites for the 8 whole eggs.


4 teaspoons olive oil

½ lb. fresh asparagus spears, trimmed and cut into 1 inch piece

1 small red bell pepper, sliced

8 eggs, lightly beaten

1 tablespoon fresh basil, chopped

¼ teaspoon salt


Heat 2 teaspoons of oil in a skillet over medium high heat. Add asparagus and bell pepper; cook 3-5 minutes, until crisp-tender.  Remove from heat and place veggie in a bowl. Stir eggs, basil and salt in with veggies.  Add remaining 2 teaspoons of oil to the same skillet and then the egg mix.  Cook over medium heat for 5 minutes or until bottom is golden and top is set. Lift edges occasionally to allow uncooked egg to flow to bottom of skillet.  Place a plate on top of skillet and turn over; slide frittata back into skillet brown side up and cook until bottom is golden brown. Turn back onto serving plate and cut into wedges.

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