Herby Frittata with Vegetables and Goat Cheese
The night before: Blanch asparagus. Stir together egg mixture. In the morning: Cook frittata.
- 6 ounces asparagus, trimmed and cut into 2-inch pieces
- 1/4 cup water
- 3 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh dill
- 3/8 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 7 large eggs, lightly beaten
- 1 teaspoon olive oil
- 2 ounces soft goat cheese (about 1/4 cup)
Adapted from myrecipes.com
Combine asparagus and 1/4 cup water in a small microwave-safe bowl; cover and microwave at HIGH 2 minutes or until tender. Rinse with cold water; drain. Combine chives, dill, salt, pepper, and eggs in a medium bowl; stir with a whisk.
Preheat broiler to high.
Heat a small ovenproof nonstick skillet over medium heat. Add oil; swirl to coat. Add asparagus and egg mixture to pan; cook 3 minutes or until eggs are partially set, stirring occasionally. Sprinkle with cheese. Place pan under broiler. Broil 2 minutes or until eggs are set and top is lightly browned. Remove pan from oven. Run a spatula around edge and under frittata to loosen from pan; slide frittata onto a plate or cutting board. Cut into 4 wedges.
Cooking Light September 2013
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Nutritional Information Amount per serving Calories: 196 Fat: 13.8g Saturated fat: 5.8g Monounsaturated fat: 5g Polyunsaturated fat: 1.9g Protein: 15.1g Carbohydrate: 2.9g Fiber: 1g Cholesterol: 337mg Iron: 2.7mg Sodium: 420mg Calcium: 105mg