With Mother’s Day coming this weekend, I’m sharing a lovely frittata recipe with you that you’re sure to love. It’s so simple to make that with a little push you might just get that someone special to make it for you. Or you make it ahead and then he or family members can heat it up for you. See how clever I am!
A frittata is an egg-based Italian dish much like a quiche or omelet. It’s simply another way to cook eggs with healthful fillings in one single pan. It turns out much like a crustless quiche, but cooks so much faster. You saute your vegetables first. I chose spring vegetables for this recipe: mushrooms, leeks, asparagus, garlic and BACON. Oh, bacon isn’t a vegetable? Just kidding, it adds a ton of flavor to this dish. The combination is fantastic. Then more flavor with cheese which is arranged over the sauteed veggies and melted. I chose Parmesan and Asiago cheeses, but feel free to mix it up. Swiss or Havarti or Gorgonzola or Feta would be fantastic cheeses in any frittata.
Because I used bacon this time, I needed to cut fat elsewhere so I substituted a couple of eggs for added egg whites. I can’t detect much difference in the texture or flavor from other frittatas which use all eggs. The eggs and whites are whisked together then poured over the melting cheeses. Reduce the heat to low, season the eggs with Herbes de Provence (my go-to-seasoning for all things classic and delicious) as well as salt and pepper. Cover and let cook for 10 to 12 minutes. No peeking under the lid. Let the eggs do their magical puffy thing.
When the eggs are done (they start separating from the side of the pan), remove the lid and pan from the stove and place the pan under a broiler to brown the top of the eggs. Remove from the oven and let sit a bit before diving in. I cut into six or eight wedges and serve with fresh fruit or a light salad. (You can’t go wrong with any one of the salads in my Salad recipe index.) You will also enjoy the salad recipe that will post on Saturday. YUM!
- Two-Cheese and Bacon Spring Vegetable Frittata
- 1 Tbsp olive oil
- 8 oz sliced mushrooms
- 1 cup sliced asparagus (1-inch pieces)
- 1/4 cup sliced leek, white and green parts
- 3 garlic cloves, minced
- 3 slices center-cut bacon, cooked, drained and chopped
- 3 ounces shredded Asiago cheese
- 3 ounces shaved Parmesan cheese
- 4 eggs, beaten well
- 1/2 cup egg substitute
- 1 tsp Herbes de Provence
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- Add olive oil in a 10-12-inch omelet pan placed over medium-high heat. Add mushrooms, asparagus, leeks and garlic; saute until the vegetables have softened and are lightly browned, about 5-6 minutes. Stir in bacon pieces.
- Reduce heat to low. Add the Asiago and Parmesan cheeses to the pan and let them start to melt.
- Add the eggs and egg substitute; season with Herbes de Provence, salt and pepper. Cover the pan and cook on low for about 10-12 minutes. Eggs will be nearly set.
- Preheat broiler. Put the pan, uncovered, under the broiler and broil until the eggs and cheeses are all melted and nicely browned, about 1-2 minutes. Allow to cool slightly, then cut with a pizza cutter into 6 to 8 wedges. Serve hot.
Per serving (1/8th of pie): 128 calories, 1.6 grams carbohydrate, 9.4 grams fat, 10 grams protein
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