Tomato, Mush, Asparagus Frittata

April 8, 2015

I made this pretty Fritatta for my family on Easter! This fed all four of us (with leftovers) and was quick and so easy to make. I think frittatas are perfect for Holiday mornings with the family. You can even make several different kinds for bigger families with picky children!

Tomato, asparagus, mushroom fritatta
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  1. 1.5 cups egg beaters
  2. 1/2 tablespoon minced garlic
  3. 1 cup mushrooms, sliced
  4. 1 cup chopped asparagus, quartered
  5. 1 Tomatoe
  6. Salt and pepper, to taste
  7. 1/2 cup reduced fat milk
  8. ½ cup non fat Mozzerella cheese (or cheese of choice)
  1. First, preheat oven to 350 degrees F
  2. Next, in a large sauce pan, spay with pam, heat 1/2 tablespoon of garlic. Then, sauté asparagus for about 4 minutes, then add in mushrooms for an additional 3 minutes or until they have both softened up a bit.
  3. While the vegetables are cooking, whisk 1 ½ cups of egg substitute (egg whites, or egg beaters) with milk.
  4. Next, pour the egg mixture in your baking dish, throw in the cooked vegetables, and add the sliced round tomatoes on top. Season with salt and pepper to taste and sprinkle on your favorite cheese on top! I used non fat mozzarella
  5. Bake for about 25 minutes or until the eggs have set.
  1. Nutrition Facts (serving 4) 83 calories • .8 g Fat • 5.5g Carb • 1.3g Dietary Fiber • 14g Protein
Keri Fay

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