Low Carb Recipe for Vegetable Frittata

This recipe is ready in only 25 minutes and is a wonderful Dinner. Makes 4 servings.

3/4 Cup Asparagus (also try adding chopped Zucchini, Green Peppers, Mushrooms, Spinach, Broccoli, Onions, etc)
1 Teaspoon Olive Oil
1 Bunch Green Onions
2 Tablespoon Low Sodium Chicken Broth
1/4 Teaspoon Black Pepper
12 Egg Whites (I've used 8 Whole Eggs)
4 Tablespoons Parmesan Cheese

Start by preparing and setting aside asparagus by snapping off ends and cutting into bite sized pieces. (Do this to all vegetables you may add). Heat olive oil in a skillet over medium heat. Add all the ingredients, except the eggs and cheese. Stir, lower heat, cover and allow to cook until vegetables are "tender crisp". Remove cover and simmer at medium until broth is gone.

Preheat Broiler.

Mix eggs and cheese in a bowl. Spread Vegetables evenly at the bottom of the skillet. Add egg mixture, but DO NOT STIR. Cover for another 5 minutes or until edges of egg are set and bottom is slightly brown if checked with a spatula and the top runny.

Place skillet into oven with the handle out, and cook until bubbly and brown on top. Remove with oven mitt, cut into wedges and serve.


Per Serving (with only asparagus)
96 calories, 3g fat, 14g protein, 4g carbohydrates, 1g fiber, 4mg cholesterol


We love that each time we make this it is has a different combinations of vegetables which adds interest and variety to our diet! Leave out the Asparagus if it is not something you enjoy.