Ingredients

Frittata

½ cup asparagus, sliced into 1/2 inch sticks

½ cup assorted mushrooms, sliced thinly

Olive oil spray

¼ cup grated Romano cheese

1 large zucchini, sliced into half-moons

¼ cup tomato, chopped

1 garlic clove, minced

¼ cup white onion, diced

1 tablespoon Fresh basil, chopped

1 tablespoon Fresh oregano, chopped

1 tablespoon Fresh thyme, chopped

6 large eggs

¼ cup 1% milk

¼ pound turkey bacon, cooked and rough chopped

Veggie Frittata Breakdown

Directions

Frittata

1. Turn broiler on to low setting.

2. In a medium bowl, whisk 6 eggs, 1/4 C 1% milk, and 1/4 C grated Romano. Set aside.

3. Heat a medium non stick pan over medium high heat. Spray with olive oil spray.

4. Add minced garlic and chopped onion, cook for 2 minutes.

5. Add 1/2 C sliced asparagus and 1 large zucchini, sliced into halfmoons, into pan; saute for 3 minutes.

6. Add 1/2 C mushrooms, 1/4 C chopped tomatoes, and freshly chopped basil and saute for another 2 minutes.

7. Add egg mixture, 1/4 lb cooked turkey bacon, and 1 T each chopped basil, oregano, and thyme and cook for 4-5 minutes until bottom has set and browned.

8. Place frittata into oven and broil until golden and fluffy. Remove from pan and cut into 6 portions.

Veggie Frittata Breakdown

1. Turn broiler on to low setting.

2. In a medium bowl, whisk 6 eggs, 1/4 C 1%milk, and 1/4 C grated romano. Set aside.

3. Heat a medium non stick pan over medium high heat. Spray with olive oil spray.

4. Add minced garlic and chopped onion, cook for 2 minutes.

5. Add 1/2 C sliced asparagus and 1 large zucchini, sliced into half-moons, into pan; sauté for 4-5 minutes.

6. Add 1/2 C mushrooms, 1/4 C chopped tomatoes, and freshly chopped basil and sauté for another 2 minutes.

7. Add egg mixture and cook for 4-5 minutes until bottom has set and browned.

8. Place frittata into oven and broil until golden and fluffy. Remove from pan and cut into 6 portions.

See more: Breakfast, Eggs/Dairy, Healthy

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