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Dinner: Frittata Primavera
Italian-style omelet with fresh vegetables, mushrooms and a touch of parmesan cheese.
This recipe includes superfoods such as:
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Get it now →Ingredients
6 large eggs
2 tbsps parmesan cheese
1 dash pepper
2 tbsps fresh basil, chopped fine
1 dash salt
1 tbsp olive oil
1 cup asparagus, sliced in 2" pieces
1/2 clove garlic, minced
1 cup pieces or slices mushrooms
2 medium scallions, sliced thin
1 cup chopped red bell pepper
1/4 oz water
Instructions
1. Sauté garlic, mushrooms, asparagus and bell pepper in olive oil in a medium large skillet for about 4 minutes. Add scallions and sauté another minute.
2. In a medium bowl, mix eggs with a fork until just blended. Add a tablespoon of water, parmesan cheese, salt and pepper and basil.
3. Pour egg mixture over vegetables in skillet. Cook for approximately 4-6 minutes, lifting edges and tilting skillet to allow uncooked eggs to go underneath.
4. Cook until just set. Finish under the broiler for about 1 minute to brown the top a little.
5. Cool for about 5 minutes then cut into 6 wedges.
6. Serve warm or room temperature.
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Get it now →Nutrition Facts
Serving Size: 6
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 116 kcal | ||
| Fat 7.83 g | ||
| Carbohydrate 3.69 g | ||
| Protein 8.15 g | ||
| Iron 56 mg | ||
| Calcium 36 mg | ||
| Cholesterol 213 mg | ||
| Monounsaturated Fat 3.7 g | ||
| Polyunsaturated Fat 1.01 g | ||
| Saturated Fat 2.18 g | ||
| Sodium 127 mg | ||
| Sugar 2.17 g | ||
| Potassium 222 mg | ||
| Vitamin A 155 mcg | ||
| Vitamin C 499 mg | ||
| Fiber 1.3 g | ||
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