Another creation from this term's student Tara! I love frittata's and they reheat in the nuker really well also so that you have breakfast or lunch for most of the week made in one try!
4 eggs
4 egg whites
1 teaspoon olive oil
1 clove garlic, minced
1/2 cup onion, diced
1/2 cup red bell pepper, diced
1/2 bunch asparagus, cut into 1/2" pieces
2 tablespoons sundried tomatoes (dry packed, not packed in oil), chopped
3/4 cup spinach, fresh or frozen (thawed)
1/2 tablespoon fresh oregano
2 oz goat cheese (or feta) crumbled
cracked black pepper as needed
1. Preheat oven to 350 degrees
2. Beat the eggs and egg whites together with few tablespoons of water
3. Heat a medium sized heatproof (will not have rubber on handle) saute pan over medium heat
4. Add oil and then saute garlic, onion, pepper, asparagus together until tender about 6-8 minutes
5. Add spinach, oregano and sundried tomato and cook until spinach wilts. Season with black pepper.
6. Pour eggs over vegetables. Make sure the egg settles to the bottom of the pan and that the vegetables are evenly distributed throughout.
7. Crumble cheese on top
8. Transfer pan to the oven. Bake until the eggs set and the cheese starts to show some light brown color, about 10-15 minutes.
ENJOY!
Protein content in 1/4 of the frittata is 13 grams
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