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Spring Green Frittata
Diabetic Living Magazine
“Frittatas are a versatile dish that can be served at breakfast, lunch or dinner. This easy frittata, featuring green spring vegetables accented by chopped tomatoes and parmesan cheese, can be on your plate in just 25 minutes.”
2 eggs, lightly beaten
4 egg whites
2 tablespoons fat-free milk
1 teaspoon snipped fresh chives
⅛ teaspoon black pepper
¼ cup finely shredded Parmesan cheese (1 ounce)
2 teaspoons olive oil
½ cup ½-inch pieces asparagus
¼ cup sliced green onions
½ cup coarsely chopped spinach leaves
1 clove garlic, minced
1 small roma tomato, chopped
1Preheat broiler. In a small bowl combine the eggs, egg whites, milk, chives and pepper: stir in 2 tablespoons of the cheese.
2In an 8-inch nonstick broiler proof skillet heat oil over medium. Add asparagus and green onions; cook and stir 2 minutes. Add spinach and garlic; cook 30 seconds or just until spinach is wilted.
3Pour egg mixture into skillet; reduce heat to low. Cook, covered, 10 to 12 minutes or until nearly set. Sprinkle with remaining 2 tablespoons cheese.
4Place skillet under broiler 4 to 5 inches from heat. Broil 1 minute or just until top is set and cheese is melted. Top with tomato.