This was a great quick dinner this week. Husband won't touch anything with green in it so I've been reheating each quarter wrapped in parchment paper in the microwave for lunch and it works practically as good as freshly broiled for me. I eat it with a crispbread but it would make a quick dinner with a fresh salad & some crusty bread.
Herby Frittata with Vegetables and Goat Cheese
The night before: Blanch asparagus. Stir together egg mixture.
In the morning: Cook frittata.
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Total: 15 Minutes
- 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
- 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)
- 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.
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