Asparagus Mushroom Tomato Frittata looks so gorgeous on the table, and it cooks up really quickly. Make this your go-to for a big hearty breakfast, lunch, brunch or dinner to please the whole family. May be served warm or at room temperature.
Asparagus Mushroom Tomato Frittata Recipe
6 large eggs
6 large egg whites
1 ounce Parmesan cheese, finely shredded (about 1/2 cup)
1/2 teaspoon freshly ground black pepper
1/2 cup sliced basil leaves
2 tablespoons olive oil, divided
1 small onion, diced
6 slices (3 ounces) turkey bacon, diced
2 cups sliced mushrooms
1 cup (4 ounces) cooked, sliced potato
1/2 pound asparagus, trimmed and cut into 1-1/2-inch pieces
1 cup small cherry or grape tomatoes
Preheat oven to 400º F. Whisk together eggs, egg whites, cheese, pepper, and basil. Reserve in refrigerator until ready to use.
Heat 1 tablespoon oil in a 10-inch cast-iron skillet or oven-safe pan over medium-high heat. Add onion and cook, stirring, until soft and slightly golden, 7-9 minutes.
Add turkey bacon and cook, stirring, until crisped, 4 to 5 minutes. Add mushrooms and cook until softened, 3 to 4 minutes. Add potato, asparagus, and tomatoes. Cook 2 more minutes until asparagus just begins to soften.
Add remaining oil to skillet and stir to incorporate with bacon and vegetables. Add egg mixture and tilt pan to evenly distribute eggs. Cook until eggs just begin to set, 3 to 4 minutes. Transfer to oven and bake until top is lightly browned and eggs are fully set, 11 to 12 minutes.
Remove from oven and let cool slightly. Cut into 6 equal-size wedges. (Note: Can be served warm or at room temperature.)
Yield: 6 servings
Serving size: 1 wedge Calories 220; Fat 13.7g (sat 3.8g, mono 6.6g, poly 2.2g); Cholesterol 202mg; Protein 16g; Carbohydrate 9g; Sugars 3g; Fiber 2g; RS 0.2g; Sodium 384 mg
Recipe Source: “The CarbLovers Diet Cookbook: 150 delicious recipes that will make you slim… for life!” by Ellen Kunes and Frances Largeman-Roth (Oxmoor House)
Reprinted with express written permission.
Asparagus Mushroom Tomato Frittata Recipe Photo ©2012 Andrew McCaul, Time Home Entertainment, Inc.