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Prep Time: 35 Minutes Cook Time: 30 Minutes |
Ready In: 65 Minutes Servings: 6 |
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With roasted veggies, asiago cheese and plenty of dill, this frittata is packed with spring flavors. It looks impressive, but itâs really a snap to make. Diane Higgins â Tampa, Florida Ingredients:
1/2 cup chopped leek (white portion only) |
1/2 cup cut fresh asparagus (1-inch pieces) |
2 teaspoons olive oil |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 cup sliced fresh mushrooms |
1 cup shredded asiago cheese |
4 eggs |
1 cup egg substitute |
1/4 cup fat-free milk |
1 tablespoon snipped fresh dill or 1 teaspoon dill weed |
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes |
Directions:
1. In small bowl, combine leek and asparagus. Drizzle with oil and sprinkle with salt and pepper; toss to coat.
2. Transfer to a baking sheet coated with cooking spray. Bake at 400° for 20-25 minutes or until tender, stirring occasionally. Reduce heat to 350°.
3. Place mushrooms on the bottom of a 9-in. deep-dish pie plate coated with cooking spray. Top with roasted vegetables and cheese. In a large bowl, whisk the remaining ingredients; pour over cheese.
4. Bake for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes. Cut into wedges. Yield: 6 servings.
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