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Herby Frittata with Vegetables and Goat Cheese

Photo: Randy Mayor; Styling: Cindy Barr
Hands-on time 15 mins
Total time 15 mins
Yield Serves 4 (serving size: 1 wedge)
The night before: Blanch asparagus. Stir together egg mixture.In the morning: Cook frittata.

Ingredients

  • 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)

Nutrition Information

  • calories 196
  • fat 13.8 g
  • satfat 5.8 g
  • monofat 5 g
  • polyfat 1.9 g
  • protein 15.1 g
  • carbohydrate 2.9 g
  • fiber 1 g
  • cholesterol 337 mg
  • iron 2.7 mg
  • sodium 420 mg
  • calcium 105 mg

How to Make It

  1. 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.

  2. Preheat broiler to high.

  3. 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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Also appeared in: All You, None, 2014, Back to School Special;