Asparagus & Red Pepper Fritatta with Goat Cheese

Ingredients:

• 3 tsp. extra-virgin olive oil
• 1/2 lb. asparagus, cut into 1/2-inch lengths
• 1 large red bell pepper
• 4 large eggs
• 3 large egg whites
• 1 tsp. dried Italian seasoning or tarragon
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 tsp. trans-free margarine
• 3 oz. reduced-fat goat cheese

Makes 4 Servings

1. In a 10-inch broilerproof skillet, heat 1 teaspoon of the oil over medium heat. Add the asparagus and bell pepper and cook, stirring, for 1 minute. Cover and cook for 2 minutes.
2. Meanwhile, in a medium bowl, whisk together the whole eggs, egg whites, tarragon or Italian Seasoning, salt and pepper.
3. Reduce heat to low and add the remaining 2 teaspoons oil and the margarine to the pan. Stir well to melt the margarine and to coat the bottom and sides of the pan with oil. Pour in the egg mixture and dot the top with the goat cheese. Cook, uncovered without stirring, until the eggs are set around the edge and still a little wet in the center, 12-14 minutes.
4. Meanwhile, heat the broiler.
5. Broil the frittata 6 inches from the heat for 2-3 minutes, until the top is just set and the cheese is melted. Cut into 4 wedges and serve hot, warm, at room temperature, or chilled.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. Eggs are a great way to kick-start your new healthy lifestyle. They're full of protein and quickly fill you up. A large wedge or piece of this frittata will leave you full and satisfied for breakfast, lunch or dinner. The vegetables add color to the frittata while the goat cheese adds creaminess. The best part of having a frittata for dinner is any leftovers can be eaten for breakfast or lunch the next day. You can substitute spinach in place of the asparagus if you want leafy vegetables. you can also use any color bell pepper as well and use any kind of cheese and your frittata will still be delicious.