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Spring Vegetable Frittata

PART OF: NUTRITION SERVICES FOR CANCER PATIENTS > ALL RECIPES

Prep Time:  15 minutes

Cook Time:  25 minutes

Serves:  6

Per Serving (1 slice):  169 calories, 10g fat (3g saturated), 7g carbs, 13g protein, 1g fiber, 165mg sodium

NOTE:  This recipe is OK for those on the LMD (Low Microbial Diet).

Ingredients:

5 large eggs and 5 egg whites

½ cup freshly grated Parmesan cheese

1 tablespoon chopped, fresh parsley

1 tablespoon olive oil

½ cup cooked and peeled red potatoes, cut into ½-inch pieces

¾ cup chopped onions

Freshly ground pepper

Salt to taste

½ cup fresh asparagus, cut into 1-inch pieces on the diagonal

Cooking Directions:

  1. Whisk the eggs, cheese, parsley, salt and pepper together until thoroughly combined.
  2. In an 8-10 inch oven proof skillet, heat the oil over medium heat.
  3. Add the onion and asparagus and cook until the onion is soft and translucent, about 5 minutes.
  4. Add the potatoes and turn the heat to low.
  5. Add the egg mixture (do not stir) and cook over low heat until the eggs are set, about 15-20 minutes. Meanwhile, preheat the broiler.
  6. Place the skillet under the broiler for 30-45 seconds to finish cooking the top.

Recipe from: www.foodfit.com