Roasted Vegetable Frittata

Ingredients

• 1 lb fresh asparagus, trimmed and cut into 2-inch pieces
• 2 small red potatoes, halved and thinly sliced
• 1 tablespoon olive oil
• Olive oil spray
• ½ teaspoon salt, divided into ¼ teaspoon for roasted vegetables, and ¼ teaspoon for egg mixture
• ½ teaspoon pepper, divided into ¼ teaspoon for roasted vegetables, and ¼ teaspoon for egg mixture
• 3 large eggs
• 3 egg whites
• ½ cup skim milk
• 1 cup finely chopped fully cooked ham
• 3 garlic cloves, minced
• ¼ cup shredded part-skim mozzarella cheese
• 2 tablespoons parmesan cheese
• 2 tablespoons minced fresh basil

Directions

Preheat oven to 450 degrees F. In a small bowl, whisk eggs, milk, ¼ teaspoon salt and ¼ teaspoon pepper and set aside. Lightly spray a large oven proof skillet with olive oil spray over medium-high heat. Add ham; cook and stir 2-3 minutes or until lightly browned. Reduce heat to medium. Add pre-roasted vegetables and garlic; cook 1 minute longer. Pour in egg mixture and mix to combine. If your skillet is not ovenproof, transfer the mixture to an 8×8 baking dish. Sprinkle with parmesan, mozzarella, and fresh basil. Bake, uncovered, for 15-18 minutes or until eggs are completely set. Let stand 5 minutes before cutting.

Makes 6 servings

Serving size: 1/6 frittata

Nutrition