Meatless Monday: Tomato, Asparagus & Mushroom Frittata | chicago foodie girl

4.23.2012

Meatless Monday: Tomato, Asparagus & Mushroom Frittata

I breakfast foods. Seriously, I am all about breakfast - I can have it at any time of the day (and frequently do!). In the land of Starr, breakfast is not just breakfast; it's also the new lunch and the new dinner.

My breakfast love runs the gamut from sweet (bring on the maple!) to savory. I'm a huge fan of eggs and will eat them just about any way you can make them (except pickled - I really don't care for pickled anything). The only problem is that my stomach doesn't like them back. Let's just say that what was once a small thunderstorm in my tummy post-egg consumption has now morphed into full-blown hurricane territory. I'm sure I have some sort of egg allergy, but I refuse to acknowledge it because... well, I love eggs! :-)  However, for the sake of my stomach (and anyone around me), I do try to substitute Egg Beaters or egg whites as much as possible, like with my favorite frittata recipe.

I spent years trying various frittata recipes, but was never completely satisfied with the results. Eventually, I decided to take my favorite elements from the various attempts and add in a few of my own personal twists. This tomato, asparagus, and mushroom frittata recipe is my perfect version of the dish.

Tomato, Asparagus & Mushroom Frittata
makes 4 servings (1 wedge each)
INGREDIENTS  
1 & 1/2 cups Egg Beaters (Original or Southwestern Style)
1/4 cup fat free milk
10 asparagus spears, trimmed & cut into 1 inch pieces
1 cup sliced mushrooms (I'm partial to morel or porcini)
1 medium tomato, chopped
1/2 cup shredded reduced-fat Swiss cheese & 1/2 cup reduced-fat cheddar cheese
1/4 tsp seat salt OR truffle salt (I use this)
1/4 tsp black pepper
Pinch of Herbs de Provence
Fat-free cooking spray

DIRECTIONS
1. Preheat broiler.

2. In a medium bowl, mix Egg Beaters, milk, 1/2 of cheese mixture, salt, pepper, and Herbs de Provence.

3. Coat an ovenproof skillet with cooking spray & set over medium heat. Add asparagus and mushrooms - cook and stir for approximately 3 minutes (until the asparagus is tender).

4. Add the tomato - cook and stir for approximately 1 minute.

5. Pour egg mixture into skillet and reduce heat to low. Cook for 8-12 minutes, loosening edges of frittata occasionally so that the egg mixture can redistribute. Sprinkle the remainder of the cheese mixture over the top (before the frittata sets).

6. Once the bottom of the frittata is set (the top will be slightly moist), remove from heat & place skillet under the broiler.

7. Broil for 1-2 minutes (until the top is set). Remove from broiler immediately and let sit for 2 minutes.

8. Cut into 4 wedges and serve immediately.

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6 comments

  1. This looks and sounds incredible!

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  2. Sounds wonderful. I love frittata and make them all the time.

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  3. this frittata sounds super yummy! so many yummy veggies in this!

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  4. @Jenn: That's what I love so much about it - the abundance of mushrooms & asparagus makes it sooo good!

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