Vegetable Frittata With Asiago Cheese Recipes

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VEGETABLE FRITTATA WITH ASIAGO CHEESE



Vegetable Frittata With Asiago Cheese image

Make and share this Vegetable Frittata With Asiago Cheese recipe from Food.com.

Provided by Annacia

Categories     Breakfast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/2 teaspoons olive oil
1 medium red onion, chopped
1 red bell pepper, coarsely chopped
1 medium zucchini, chopped
2 cups packed spinach leaves, torn into 1-inch pieces
3 large eggs
6 large egg whites
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 ounce shaved asiago cheese
1 cup chopped tomato
1 tablespoon chopped fresh basil

Steps:

  • Preheat broiler.
  • Heat olive oil in 10-inch-diameter nonstick skillet over medium-high heat. Add onion and bell pepper; sauté until golden, about 8 minutes.
  • Add zucchini; sauté until tender, about 5 minutes. Add spinach; stir until wilted, about 1 minute.
  • Season with salt and pepper.
  • Whisk eggs, egg whites, salt and pepper in medium bowl to blend.
  • Pour egg mixture over hot vegetables in skillet; stir gently to combine, reduce heat to medium-low.
  • Cook without stirring until eggs are set on bottom, about 5 minutes.
  • Sprinkle cheese over frittata. Broil until cheese melts, about 2 minutes.
  • Sprinkle with tomatoes and basil.

Nutrition Facts : Calories 134.9, Fat 5.8, SaturatedFat 1.5, Cholesterol 139.5, Sodium 446.5, Carbohydrate 8.9, Fiber 2.5, Sugar 5.4, Protein 12.2

VEGETABLE FRITTATA WITH ASIAGO CHEESE



Vegetable Frittata with Asiago Cheese image

Vegetable Frittata with Asiago Cheese

Categories     Cheese     Egg     Tomato     Breakfast     Brunch     Sauté     Low Carb     Low Fat     Vegetarian     Basil     Spinach     Bell Pepper     Zucchini     Healthy     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 12

1 1/2 teaspoons olive oil
1 medium-size red onion, chopped
1 red bell pepper, coarsely chopped
1 medium zucchini, chopped
2 cups (packed) spinach leaves, torn into 1-inch pieces
3 large eggs
6 large egg whites
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 ounce shaved Asiago cheese
1 cup chopped tomatoes
1 tablespoon chopped fresh basil

Steps:

  • Preheat broiler. Heat olive oil in 10-inch-diameter nonstick skillet over medium-high heat. Add onion and bell pepper; sauté until golden, about 8 minutes. Add zucchini; sauté until tender, about 5 minutes. Add spinach; stir until wilted, about 1 minute. Season with salt and pepper.
  • Whisk eggs, egg whites, salt and pepper in medium bowl to blend. Pour egg mixture over hot vegetables in skillet; stir gently to combine. Reduce heat to medium-low. Cook without stirring until eggs are set on bottom, about 5 minutes.
  • Sprinkle cheese over frittata. Broil until cheese melts, about 2 minutes. Sprinkle with tomatoes and basil.

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