Asparagus Mushroom Frittata
If you are looking for a different way to start your weekend morning, try an egg dish that is as tasty and attractive as it is healthy. With this breakfast, you get your protein, your vegetables, add with it a piece of whole grain toast, and make your family (and your trainer) smile!
| 10 |
Ounces |
Frozen Asparagus Spears |
| 1 |
Cup |
Mushrooms, Sliced |
| 1 |
Cup |
Onion, sliced |
| 1/2 |
Tablespoon |
Olive Oil |
| 16 |
Ounces |
Egg Beaters |
| 1 |
Cup |
Fat-Free Ricotta Cheese |
| 2 |
Tablespoons |
Lemon Juice |
| 1/2 |
Teaspoon |
Dill |
| 1/4 |
Teaspoon |
Salt, Optional |
In 10 inch Skillet with ovenproof handle over medium heat, cover and cook asparagus, mushrooms and onions until onion is tender but not brown, about 5 minutes. Remove from heat. Set aside 8 asparagus spears and 8 mushroom slices. Cut remaining spears into thirds and return to pan. Stir in oil. Beat together Egg Beaters, cheese, lemon juice, dill and salt, until blended. Pour over vegetables. Cover and cook until eggs are almost set, about 7 minutes. Remove from heat. Uncover. Arrange reserved asparagus spears in spoke fashion over eggs. Place reserved mushroom slices between asparagus spears. Broil 6 inches from heat until eggs are set, about 3 to 5 minutes.
Serving Size: 6
| Calories |
82.0 |
| Fat |
1.3g |
| Cholesterol |
7mg |
| Carbohydrates |
8.6g |
| Protein |
9.8g |
| Sodium |
331mg |