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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 94.1
  • Total Fat: 4.1 g
  • Cholesterol: 3.9 mg
  • Sodium: 547.1 mg
  • Total Carbs: 7.2 g
  • Dietary Fiber: 1.9 g
  • Protein: 8.5 g

View full nutritional breakdown of MAKEOVER: Garden Vegetable Frittata (by TONYATEA) calories by ingredient
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MAKEOVER: Garden Vegetable Frittata (by TONYATEA)

Submitted by: TONYATEA

View the original recipe for Garden Vegetable Frittata

Introduction

A lovely egg dish that highlights all the flavors of late spring. This dish can be made ahead of time and served room temperature. Perfect for brunch or even a light lunch! A lovely egg dish that highlights all the flavors of late spring. This dish can be made ahead of time and served room temperature. Perfect for brunch or even a light lunch!
Number of Servings: 6

Ingredients

    1 pound asparagus
    6 ounces button mushrooms
    1 tbsp olive oil
    1 clove garlic
    1 shallot
    1 small or 1/2 large zucchini


    6 large eggs
    1/3 cup 1% milk
    1 tsp salt
    1/4 tsp freshly ground black pepper
    dash nutmeg
    1 tbsp chopped chives


    1/4 cup freshly grated parmesan cheese
    2 medium or 1 large tomato

Tips

Sub out whole eggs for egg whites.


Directions

1. Preheat the oven to 350 degrees.


2. Wash and trim asparagus and cut into 1-inch long pieces. Blanch asparagus in boiling water for 1-2 minutes and immediately shock in ice water. Drain and dry asparagus, set aside.


3. Clean and slice mushrooms. In a skillet, heat olive oil and saute the mushrooms over medium heat for about ten minutes. While they cook, grate or finely mince the garlic and shallots. Add the garlic and shallots to the mushrooms and continue to cook for about two minutes more. Remove the mushroom mixture from the heat and set aside.


4. Cut the zucchini in half lengthwise and slice into thin, half-moon shapes.


5. In a large bowl, beat together eggs, milk, salt, pepper, nutmeg, and chives. Add asparagus, mushroom mixture, and zucchini.


6. Lightly spray a 2-quart baking dish (11 x 7 x 1.5) with cooking spray. Pour the egg and vegetable mixture into the dish.


7. Thinly slice tomatoes and arrange on top of the egg mixture. Sprinkle parmesan cheese over the top and bake in the oven until set, about 30-35 minutes. If desired, place under the broiler for 2-3 minutes to brown the top.


8. Allow the frittata to cool before serving. Frittata can be made ahead and chilled, covered, overnight -- allow to come to room temperature before serving.


Makes six servings






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