Near my home, there is a open-air market where local farmers sell their fruits and vegetables at low prices. I do most of my grocery shopping there, and this week I found asparagus at a great price. But do not panic or worry when you see that this recipe includes them because they can be replaced with green beans, zucchini, spinach, broccoli or any other vegetable you have at home or find low priced at the store.
Taking advantage of the beginning of the week and my purchase, I roasted a big batch of asparagus, mushrooms and onions (just as I mentioned in my previous post Roasted Mixed Veggies). I had this veggies as a side dish and used the leftovers to make this delicious recipe.
This frittata is a light, healthy and easy to make version. It is an excellent breakfast and if your meal plan allows, you can accompany it with a slice of toast. You can also serve it for brunch with a side salad. I hope you like it as much as we do.
Ingredients (per person)
Olive oil spray
2 egg whites + 1 whole egg
½ cup of mixed veggies
1 tablespoon low-fat cheese for sprinkling. I used mozzarella.
Pepper
Directions
Whisk together the egg and egg whites. Sprinkle with pepper.
In a pan coated lightly with olive oil spray, heat the vegetables, add the egg mixture and sprinkle with cheese. If your vegetables were not previously cooked, just cooked them before adding the egg mixture and cheese.
Reduce heat to low, cover and cook until eggs are firm. It takes between 5 to 8 minutes depending on the stove.
Serve and enjoy!
How did you serve the frittata on the plate?
Easy! I carefully covered the pan with my plate and flipped it over. Just like you would do with a cake.
What other veggies can I use to make a Frittata? Here are some examples:
- Tomato and onion.
- Mushrooms and spinach.
- Green beans.
- Potatoes