Veggie FrittataINGREDIENTS:
8 large eggs 6 asparagus spears, cut into 1/2" pieces 1/2 red pepper, diced 1/2 green pepper, diced 1/2 sweet onion, diced 4 baby portobello mushrooms, sliced 2oz. plain herbed goat cheese or feta cheese 1/4 cup chopped fresh Italian parsley 6 cherry tomatoes, cut in half on a diagonal 1/2 tsp. Gusto's Italian spices 1 TBSP. olive oil salt and pepper |
|
DIRECTIONS:
Heat oven to 350°F
Whisk eggs with a pinch of salt and pepper in large bowl until foamy. Set aside.
Heat olive oil over medium heat in a 12" oven safe pan and sauté asparagus for 3 minutes. Add peppers and onion and sauté an additional 5 minutes or until onion is translucent. Season with salt, pepper and Italian seasoning, constantly stirring for 30 seconds.
Turn heat to medium-low and add whisked eggs. Cook until the eggs are slightly set when you gently move the pan back and forth. Place pan in oven and cook for 12-15 minutes or until a fork comes out clean when inserted in middle of eggs.
Carefully remove pan from oven with oven mitts, allow to rest 2 minutes and slice into 4-6 pieces. Serve immediately with a side of mixed greens & balsamic dressing.
Heat oven to 350°F
Whisk eggs with a pinch of salt and pepper in large bowl until foamy. Set aside.
Heat olive oil over medium heat in a 12" oven safe pan and sauté asparagus for 3 minutes. Add peppers and onion and sauté an additional 5 minutes or until onion is translucent. Season with salt, pepper and Italian seasoning, constantly stirring for 30 seconds.
Turn heat to medium-low and add whisked eggs. Cook until the eggs are slightly set when you gently move the pan back and forth. Place pan in oven and cook for 12-15 minutes or until a fork comes out clean when inserted in middle of eggs.
Carefully remove pan from oven with oven mitts, allow to rest 2 minutes and slice into 4-6 pieces. Serve immediately with a side of mixed greens & balsamic dressing.
