Asparagus-Zucchini Frittata

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Easy to make, healthy and light!Nonstick cooking spray 12 ounces fresh asparagus or one 9- or 10-ounce package frozen cut asparagus 1 small yellow sweet pepper, cut into 1/4-inch-wide strips 1/2 of a small zucchini, halved lengthwise and cut into 1/4-inch-thick slices (about 1/2 cup) 1/3 cup chopped onion 1/4 cup chopped bottled roasted red sweet peppers, drained 1/2 cup shredded reduced-fat mozzarella cheese (2 ounces) 2 cups refrigerated or frozen egg product, thawed, or 8 eggs 1/2 cup fat-free milk 1 tablespoon snipped fresh dill or 1 teaspoon dried dillweed 3/4 teaspoon salt 1/4 to 1/2 teaspoon ground black pepper 2 tablespoons all-purpose flour 3 to 4 tablespoons finely shredded Parmesan cheese Fresh dill sprigs (optional)

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that looks great, i think i'll try making them tomorrow.
 
WOW! That looks so good! I think I might try it when I go to the grocery store and pick up some goodness!
 
I tried it and it was amazing!!!!! Instead off eggs, I used egg beaters and did not add any milk and cheese, but it was AWESOME! A true A+++++
 
Sounds just as yummy as:

Mozzarella Cauliflower Bake

(Courtesy of www.lowglycemicrecipes.net)

YIELD: Serves 2
Per portion:
GI: 0
GL: 0

Calories: 164; Carbohydrates: 7g; Fiber: 3g; Protein: 12g; Fat: 9g;
Saturated Fats: 0g; Sodium: 273mg.

INGREDIENTS:
• ½ head of Cauliflower, rinsed and chopped into 1 inch floweret’s – 2 cups
• 1 Large Fresh Tomato, rinsed and chopped
• ¼ cup Mozzarella Cheese – shredded
• 1 Extra Large egg, beaten
• ¼ cup Parmesan Cheese – grated
• 1 Tbsp Extra Virgin Olive Oil

PREPARATION:
1. Spread Extra Virgin Olive Oil over bottom and sides of 6 x 8 inch glass baking dish.
2 In a medium sized bowl, beat egg and add cheeses, stirring until combined.
3. Arrange cauliflower and tomato in baking dish.
4. Pour egg and cheese mixture over cauliflower/tomato combination.
5. Bake in 325 degree oven for 20 minutes.


Staceylikeslowglycemicrecipes.net:hurray:
 
I make frittatas all the time - it's my go-to post gym meal at least once a week.

Technically, the recipe above is an egg casserole, however, not a frittata. A true frittata is started on the stovetop in an ovenproof skillet in a bit of olive oil, and then finished in the oven.

You can sub any veggies you want ... it's just like an omelette really. You start with the base of eggs and add whatever strikes your fancy. I made one last night with potatoes, onion, spinach, and tomatoes.

Here's a recipe for a spinach frittata that is a little more traditional;
 
These look pretty tasty. Gonna give them a try. About how big would be considered a serving of this? Sorry, I am still nutrition illiterate, lol.
 
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