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Photo: Randy Mayor; Styling: Cindy Barr

Herby Frittata with Vegetables and Goat Cheese

The night before: Blanch asparagus. Stir together egg mixture.

In the morning: Cook frittata.

Cooking Light SEPTEMBER 2013

  • Yield: Serves 4 (serving size: 1 wedge)
  • Hands-on:15 Minutes
  • Total:15 Minutes

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)

Preparation

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.

Note:

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.

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
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Herby Frittata with Vegetables and Goat Cheese recipe

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