Delicately seasoned with basil and lemon rind, this frittata spotlights the contrasting flavors of asparagus, green onions, and grape tomatoes. Wild rice brings an earthy nuttiness and makes this dish a light meal in itself. Experiment with whatever produce is in season or is your preference--fresh peas and mint, for example.
2 tablespoons water
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
5 large eggs
4 large egg whites
1 cup (1-inch) slices asparagus (about 1/4 pound)
1 garlic clove, minced
1 cup thinly sliced green onions
1/2 cup halved grape tomatoes
1/2 cup cooked wild rice
1/4 cup thinly sliced fresh basil
1 teaspoon grated lemon rind
1/4 cup (1 ounce) crumbled goat cheese
How to Make It
Combine first 5 ingredients, stirring well with a whisk; set aside.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add asparagus and garlic, and sauté 2 minutes. Add onions, and sauté 1 minute or until asparagus is crisp-tender. Add tomatoes, rice, basil, and rind; cook 1 minute or until thoroughly heated. Reduce heat to medium. Pat mixture into an even layer in pan; sprinkle with cheese. Pour egg mixture over rice mixture; cook 4 minutes or until almost set.
Wrap handle of pan with foil; broil 4 minutes or until golden brown and set.
Easy and versatile- I used up already cooked asparagus and subbed feta for the goat cheese--- feta is saltier than goat, so next time if I do the same sub. I won't add the salt to the egg mixture. This would also be great with olives (adjust to even less salt then). Overall, nice presentation too. I cooked onions, etc. in a non-stick, then transferred to a cast iron for the baking/broiling-- no sticking!
This dish was simple to make and very tasty. I substituted brown rice and regular onions, but the overall effect was very nice, particularly the tomatoes and goat cheese. Finishing it with the broiler was a new frittata technique for me, but it set and browned perfectly.
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