Frittata Primavera

Ingredients

• 6 large eggsNutrition
• 2 tbsps parmesan cheeseNutrition
• 1 dash pepperNutrition
• 2 tbsps fresh basil, chopped fineNutrition
• 1 dash saltNutrition
• 1 tbsp olive oilNutrition
• 1 cup asparagus, sliced in 2" piecesNutrition
• 1/2 clove garlic, mincedNutrition
• 1 cup pieces or slices mushroomsNutrition
• 2 medium scallions, sliced thinNutrition
• 1 cup chopped red bell pepperNutrition
• 1/4 oz waterNutrition

Directions

1. 1Sauté garlic, mushrooms, asparagus and bell pepper in olive oil in a medium large skillet for about 4 minutes. Add scallions and sauté another minute.
2. 2In a medium bowl, mix eggs with a fork until just blended. Add a tablespoon of water, parmesan cheese, salt and pepper and basil.
3. 3Pour egg mixture over vegetables in skillet. Cook for approximately 4-6 minutes, lifting edges and tilting skillet to allow uncooked eggs to go underneath.
4. 4Cook until just set. Finish under the broiler for about 1 minute to brown the top a little.
5. 5Cool for about 5 minutes then cut into 6 wedges.
6. 6Serve warm or room temperature.

Nutrition per serving

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