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Asparagus and Mushroom Frittata Recipe

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This recipe for Asparagus and Mushroom Frittata, by , is from The Team Supreme Figure and Fitness Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Michelle Marten
Added: Sunday, April 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 tbsp. olive oil, divided1 (4-oz) package presliced exotic mushroom blend1 1/2 cups asparagus (about 4 oz), trimmed and cut into 1 1/2-inch pieces2 large eggs3 large egg whites2 tbsp. chopped dried chives2 tbsp. chopped fresh parsley1/4 tsp. salt1/4 tsp. freshly ground black pepper1/2 cup shredded pecorino Romano cheese, divided © Health Magazine

Directions:
Directions:
1. Arrange oven rack 6 inches from the broiler, Preheat broiler to high.2. Heat 2 tsp. of the olive oil in an 8-inch, ovenproof, nonstick skillet over high heat. Add the mushrooms and cook, 2 minutes, stirring frequently.  Reduce the heat to medium-high and add the asparagus.  Cook in skillet for 2 minutes more.3. While the mushrooms are cooking; whisk together the eggs, egg whites, chives, parsley, salt, pepper, and 1/4 cup of the cheese in a medium bowl.  Add the remaining tsp. oil to the pan, stirring the vegetables to coat.  Pour the egg mixture over the mushrooms and asparagus and reduce heat to medium-low.  Cook for 1 1/2 minutes, running a rubber spatula around the edges of the pan to keep the eggs from sticking.4. Sprinkle the remaining 1/4 cup cheese over the egg mixture and broil for 2 1/2 - 3 minutes or until frittata is golden brown and lightly puffed.  Remove the frittata from the skillet, cut into 4 pieces, and serve immediately.  Serving size:  1/4 of the frittataCalories 129; Fat 9g (sat 3g, mono 3g, poly 1g)Cholesterol 116mg; Protein 9g; Carbs 2g; Sugars 1g; Fiber 1g; Iron 1mg; Sodium 331mg, Calcium 104mg

 

 

 

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