|Sauteing the vegetables in a little olive oil.|
Did you ever wonder what the word "frittata" meant? I assumed it was something like "flat omelet" but it turns out it is just an Italian omelet. It's a good way to use up bits of vegetables.
I had never made a frittata with asparagus, but with a few stalks left from my farmer's market haul this week, I gave it a try.
|Beaten eggs added to vegetables, and sprinkled with a little salt and fresh ground black pepper.|
|After the frittata was flipped and done. Yum.|
2 teaspoons olive oil
1/3 to 1/2 pound fresh asparagus, cut in 1-inch pieces
1/2 red bell pepper, chopped
1-2 green onions, sliced
4-5 eggs, beaten
Salt and pepper to taste
In large non-stick pan, sauté asparagus, red pepper and green onion in olive oil for about 3 minutes. Add beaten egg. Turn heat to medium to slowly cook the eggs (I covered mine for about 2 minutes to speed up the process). Once the eggs are nearly set, it's time to flip the eggs. You can either flip the whole thing into another heated pan, or do like I do: Cut the fritatta in quarters and flip each quarter into the same pan to finish the cooking (maybe one minute more).
Nutritional analysis per one-quarter frittata: 122 calories, 9 grams protein, 9 grams fat, 2 grams carbohydrate, 1 gram fiber, 264 milligrams cholesterol, 153 milligrams sodium.