It's been a while since I made a frittata. I happened to have some exciting veggies in the fridge which I thought would be perfect for this dish. I hope you like this as much as we did!
Ingredients:1-2 tablespoons olive oil
1/4 cup chopped red onion
1/2 red pepper sliced into thin pieces
1 "bunch" asparagus (about 10 spears or so)
1/2 medium red tomato thinly sliced
2 tablespoons low fat feta cheese
2 Pete and Gerry's Heirloom brown eggs
2 Pete and Gerry's Heirloom brown egg whites
Fresh or dried herbs of your liking (I like thyme, rosemary or oregano)
Salt and red hot pepper flakes to taste
First wash and cut the asparagus spears in half (after you have chopped off about a half inch from the bottoms). You will need to blanch the asparagus by boiling a pot of water and placing the spears in for about 3 minutes or until they turn a bright green color. When they are ready, remove the asparagus from the boiling water and place into ice cold water. Remove from the ice bath and dry. Now they are ready for the next step.Set the oven to "broil". Sauté the onion in olive oil and once translucent, add the red pepper, asparagus and tomatoes continuing to sauté. Add the fresh or dried herbs, salt and red hot pepper flakes to taste. Mix ingredients well.
In a separate bowl, beat your eggs and egg whites well and add to the pan once the pepper and asparagus are slightly browned. Make sure the egg is nicely distributed over all the veggies. Add your feta cheese at this point. Allow the egg to set- this will take about 3 minutes or so.
Once it's ready, pop the pan into the oven for ~3 minutes so that the egg is completely set and the top of the frittata a touch browned.