Rating: 5 stars
17 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 4
  • 5 star values: 13

Extend whole eggs with egg whites for a generous serving size. Serve the frittata with fruit and toasted English muffins and jam for an Easter brunch for two.

Elaine Magee, M.P.H., R.D.
Recipe by Cooking Light April 2004

Gallery

Randy Mayor; Jan Gautro

Recipe Summary

Yield:
2 servings (serving size: 2 wedges)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • Combine ham, cheese, black pepper, salt, egg whites, and eggs, stirring well with a whisk.

  • Heat a 9-inch nonstick skillet coated with cooking spray over medium-high heat. Add onion, bell pepper, and asparagus; sauté 3 minutes. Add egg mixture; reduce heat to medium. Cook, covered, 3 minutes or until almost set. Sprinkle with 1/4 teaspoon Italian seasoning. Wrap handle of pan with foil; broil 3 minutes or until egg is set. Cut into 4 wedges.

Nutrition Facts

251 calories; calories from fat 33%; fat 9.2g; saturated fat 3.4g; mono fat 3.5g; poly fat 1.1g; protein 31.3g; carbohydrates 9.6g; fiber 2g; cholesterol 247mg; iron 2.1mg; sodium 791mg; calcium 373mg.
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