The Power Frittata

In anticipation of next Wednesday’s NYC food-blogger breakfast and recipe contest sponsored by Eggland’s Best, I decided that the incredible, edible egg should be the star of tonight’s dinner. After yesterday’s 20-miler, I found myself so hungry all day long. I didn’t get home until after 8pm, so I needed dinner to be quick and protein packed. Asparagus was on sale for $1.49/lb so I picked up some yesterday and roasted it in the oven for about 10 minutes at 400 degrees. When I got home, I chopped up some of the roasted asparagus and threw it in a lightly oiled sautee pan. Next I sliced up some rehydrated sundried tomatoes and kalamata olives. I added these to the asparagus and then topped the mix with the whites of 8 Eggland’s Best eggs. I topped the pan with a large plate and turned the heat up to medium-low. I pre-heated the broiler as I let this mixture cook (~8 minutes or so). After the frittata began to set (firm up), I covered the saute pan handle with aluminum foil, added some sliced gruyere cheese to the top of the egg mixture, and popped everything under the broiler for about 2 minutes. Once the cheese was ooey, gooey, hot, and delicious – it was time to remove the pan! I let it cool for a few minutes before topping with sea salt and cracked black pepper. Yum! My muscles feel fueled from all of the protein and the veggies really added a powerful fiber punch. I ate about 1/2 of this, so I have leftovers to look forward to tomorrow!AsparagusAsparagus

Sundried tomatoes and olivesSundried tomatoes and Kalamata olives

Before the broilerTopped with Gruyere

Everything's better with cheeseMmmm, eggs and veggies and cheese!

On my fork, into my bellyThe power frittata

Ingredients needed:

  • 8 egg whites (or 5 whole eggs)
  • 2 oz Gruyere cheese
  • 1 cup chopped asparagus (lightly roasted or steamed)
  • 1/4 cup chopped sundried tomatoes
  • 5 large kalamata olives
  • canola oil to grease the pan

Basic instructions:

  • Grease a small sautee pan, add veggies and egg mixture
  • Cover pan and cook on med-low for ~8 minutes,
  • Remove from heat, add cheese on top
  • Broil for 2-3 minutes or until cheese is bubbly and melted
  • Allow to cool before slicing and serving

One Response

  1. […] frittata with cheese and leftover veggies […]

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