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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.

Here’s what you do:

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
  • http://nisaa-mag.net Kangsukma

    Yupss was assembled, I love the mixture of food and we used to call “Botok”; that the process does not require cooking oil / margarine or other fat. What is clear is that food is free from cholesterol.