Valentine’s Day is just a week away. A great way to spoil that special someone is breakfast in bed. You can skip the chocolates (or save them for later) when this savory frittata is on the menu. This breakfast beauty is quick and simple to whip up and you can use whatever veggies your special someone loves. (It’s a great clean-out-the-fridge recipe for a week’s end, too.)
I don’t know about you but I believe in the old saying: the fastest way to a person’s heart is through his or her stomach!
Katie’s Veggie Frittata
• 4 large eggs
• 1/2 cup egg whites
• 1/4 cup milk skim milk
• 1/2 teaspoon thyme
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1/4 onion, sliced
• 1 cup wild mushrooms (or cremini), sliced
• 1/4 pound asparagus, woody bottoms removed and cut into 1-inch pieces
• 1/2 cup cherry or grape tomatoes
Preheat the oven to 350°.
In a medium bowl, beat the eggs with the milk, and thyme; season with salt and pepper. Set aside.
In an ovenproof skillet, heat olive oil over moderate heat. Add the garlic and onion and cook 3 minutes to soften. Add the mushrooms and cook 3-5 minutes to brown. Add the asparagus and tomatoes and cook 3 minutes until tender.
Pour in the eggs. They should almost or just cover the vegetables. Cook the frittata over medium/low heat until the edges set, about 2 to 3 minutes. Transfer the skillet to the oven and cook for 15 to 20 minutes, or until the frittata is set in the center and browned on top. Serve hot or at room temperature. Serve with Oven Roasted Potatoes (recipe below).
Note: The frittata can be prepared the night before, refrigerated and reheated or served at room temp the next day.
Calories: 126.5; Fat: 7.44 grams; Saturated Fat: 1.71 grams; Protein: 9.9 grams; Carbohydrates: 5.78 grams; Cholesterol: 156 milligrams; Sodium: 243 milligrams; Fiber: 1.4 grams
Roasted Potatoes with Rosemary and Shallots
• 1 pounds fingerling potatoes, halved lengthwise
• 1 tablespoons olive oil
• 2 tablespoons rosemary, chopped
• 1 medium shallot, halved then sliced
• Salt and pepper to taste
Preheat the oven to 400°.
In a bowl, toss the potatoes with the olive oil, rosemary, shallots, salt and pepper. Once evenly coated, arrange the potatoes in a single layer on a sheet pan or roasting pan.
Roast for 30 to 45 minutes. Flip them after 30 minutes (don’t flip them if they stick when you try to move them…just let them keep cooking).
Calories: 114; Fat: 3.7 grams; Saturated Fat: .56 grams; Protein: 2 grams; Carbohydates: 19 grams; Cholesterol: 0 milligrams; Sodium: 140 milligrams; Fiber: 2.87 grams