Spring Vegetable Frittata
| Prep Time: | 15 minutes |
| Cook Time: | 25 minutes |
| Serves: |
6 |
| Serving Size: | Per serving (1 slice): 169 calories, 10g fat(3g saturated), 7g carbs, 13g protein, 1g fiber, 165mg sodium |
NOTE: This recipe is OK for those on the LMD (Low Microbial Diet)
Ingredients:
|
5 large eggs and 5 egg whites |
freshly ground pepper |
| ½ cup freshly grated Parmesan cheese | salt to taste |
| 1 tablespoon chopped, fresh parsley | |
| 1 tablespoon olive oil | |
| ¾ cup chopped onions | |
| ½ cup cooked and peeled red potatoes, cut into ½ -inch pieces | |
| ½ cup fresh asparagus, cut into 1-inch pieces on the diagonal |
Cooking Instructions:
| 1. | Whisk the eggs, cheese, parsley, salt and pepper together until thoroughly combined. |
| 2. | In an 8-10 inch oven proof skillet, heat the oil over medium heat. |
| 3. | Add the onion and asparagus and cook until the onion is soft and translucent, about 5 minutes. |
| 4. | Add the potatoes and turn the heat to low. |
| 5. | Add the egg mixture (do not stir) and cook over low heat until the eggs are set, about 15-20 minutes. Meanwhile, preheat the broiler. |
| 6. | Place the skillet under the broiler for 30-45 seconds to finish cooking the top. |
Recipe from: www.foodfit.com
Trial Administration