Mushroom, Asparagus and Roasted Red Pepper Frittata
Frittata’s are simple, delicious and healthy. Although I used mushrooms, asparagus, roasted red peppers and red onion in this one–you could literally combine anything you’d otherwise put in an omelette and turn it into a frittata instead.
Preheat oven to 400
Chop and toss your veggies into a mixing bowl.
Add 1-2 tbsp olive oil, minced or fresh garlic to taste and your choice of seasonings (I’m not a salt person so I went with some pepper, and oregano) … mix it up so the veggies are coated in olive oil
You can bake this in a cake pan, a frying pan or a baking dish just be careful because what you use will impact the cooking time. I used a glass baking dish.
Bake veggies for 5 minutes, then add egg whites, regular eggs or a combination of the two (Just enough so the veggies are covered) and bake for another 12-20 minutes (again–keep an eye on it, your amounts and what you bake the frittata in will make a difference here)
If you must, 2-3 minutes before it’s finished, sprinkle some low fat shredded cheese (mozzarella or goat cheese work well here) on top.
ENJOY!Mushroom, Asparagus and Roasted Red Pepper Frittata