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Vegetable Frittata With Asiago Cheese

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C, E, P
MineralsNatrium, Fluorine, Chromium, Manganese, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 teaspoons 7 1/2ml Olive oil

  2. 1 teaspoon 5ml Red onion - chopped (medium)

  3. 1 Red bell pepper - coarsely chopped

  4. 1 Zucchini - chopped (medium)

  5. 2 cups 80g / 2.8oz Spinach leaves - (packed) - torn

  6. 1" pieces

  7. Salt - to taste

  8. Freshly-ground black pepper - to taste

  9. 3 Eggs (large)

  10. 6 Egg whites (large)

  11. 1/2 teaspoon 2 1/2ml Salt

  12. 1/4 teaspoon 1 1/3ml Ground black pepper

  13. 1 oz 28g Shaved Asiago cheese

  14. 1 cup 62g / 2 1/5oz Chopped tomatoes

  15. 1 tablespoon 15ml Chopped fresh basil

Instructions Jump to Ingredients ↑

  1. Preheat broiler. Heat olive oil in 10-inch-diameter nonstick skillet over medium-high heat. Add onion and bell pepper; saute until golden, about 8 minutes. Add zucchini; saute until tender, about 5 minutes. Add spinach; stir until wilted, about 1 minute. Season with salt and pepper.

  2. Whisk eggs, egg whites, salt and pepper in medium bowl to blend. Pour egg mixture over hot vegetables in skillet; stir gently to combine. Reduce heat to medium-low. Cook without stirring until eggs are set on bottom, about 5 minutes.

  3. Sprinkle cheese over frittata. Broil until cheese melts, about 2 minutes. Sprinkle with tomatoes and basil.

  4. This recipe yields 4 servings.

  5. Per serving: calories , 205; total fat, 10g; saturated fat, 3g; cholesterol, 245mg.

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