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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
Calories 200
Fat 8g
Saturated Fat 2.8g
Cholesterol 110.8mg
Sodium 661.5mg
Potassium 573.3mg
Carbohydrate 16.7g
Fiber 2.4g
Sugar 4.1g
Protein 15.3g

 

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