Frittata with Green Veggies, Herbs and Parmesan

September 4, 2013
Frittata - Green Veggies - Featured

My husband has one of the coolest jobs

Frittata with Green Veggies, Herbs, and Parmesan - When your week is on-the-go .. A frittata can be your friend

(This post may contain affiliate links)

Jump to Recipe

He gets to travel around the state helping companies with their widget woes

Sometimes, schedule permitting, I’m able to ride along

It’s always fun

He drops me off at small-town coffee shops for the day, does his thing, and later on, we head back home together

Coffee

Photo Credit: Pinterest.com

Last week, a few days of travel coincided perfectly with a series in the NYTimes about frittatas.  Since I couldn’t go along, I thought, “I’ll make up a few small ones with different flavor combos.”

They were easy and portable for him to take along for breakfast as he headed out the door, broken up in a whole wheat wrap, or sandwiched into an English muffin.

Frittata with Green Veggies, Herbs, and Parmesan - When your week is on-the-go .. A frittata can be your friend

Loved the combination of fresh herbs with the different green veggies

Frittatas are so forgiving

Parmesan added to round out the flavor

Enjoy

xoxo

Frittata with Green Veggies, Herbs, and Parmesan - When your week is on-the-go .. A frittata can be your friend

ps:  To make this a complete meal, you’ll want to add something to round out the carb count.

Some ideas:

half of the frittata with an apple or half the frittata, broken up and wrapped in a whole wheat tortilla

— — —

~ Adapted from The NY Times

Frittata with Green Veggies, Herbs and Parmesan

Ingredients

  • 4 eggs (large or XL)
  • 4 egg whites
  • 2 Tbsp milk
  • salt and freshly ground pepper to taste
  • 1 cup fresh peas, steamed or cooked in salted boiling water for 4 to 5 minutes,
  • ½ cup asparagus, steamed or cooked in salted boiling water for 4 to 5 minutes,
  • 5 - 6 Tbsp chopped fresh herbs like chives, tarragon or parsley
  • 2 Tbsp freshly grated Parmesan tightly packed, divided
  • 2 tsp olive oil

Instructions

  • Beat the eggs and milk in a bowl with salt and pepper to taste. Stir in the peas, asparagus, green onions, chopped herbs, and 1 Tbsp Parmesan
  • Preheat oven to 400° F
  • Prepare your cooking vessel to make it non-stick, cooking spray, a bit of oil, etc
  • Cook 15-18 minutes, or until the top is set
  • Cut into wedges and sprinkle with remaining tbsp of Parmesan
Serves: 2
Nutrition + Show
Rating:
Calories 320
Total Fat 19.2g
Saturated Fat 4.1g
Carbohydrates 18.6g
Sodium 351mg
Fiber 6.2g
Sugars 7.5g
Protein 19.5g
Print This Recipe

You Might Also Like

No Comments

Leave a Reply

Recipe Rating