Articles You May Find Interesting
My laziness has manifested in a new way: I’ve developed a new obsession with precooked sausages. I am deeply enjoying all the organic, turkey- and chicken-based ones you can find at the store these...
In an effort to stay cool during the rather oppressive early summer heat- and humidity-wave, I decided to step away from the stove, opt out of the oven, flee from flames, and avoid anything...
The food we often enjoy at summer gatherings and picnics is not healthful. This recipe for cole slaw is a better option than the usual heavy version. The flavorful vinaigrette will make this a...
Asparagus season is just around the corner. Here’s a brunch classic recipe with some fresh vegetable flair.
4 large eggs
4 large egg whites
1/2 tsp salt, plus a pinch
1/4 tsp freshly ground black pepper
2 tbsp Smart Balance® Blended Butter Sticks
12 oz asparagus, trimmed, cut into 1/4 to 1/2-inch pieces
1 medium tomato, sliced
salt to taste
2 oz reduced fat Swiss, shredded or diced
Preheat the broiler. Whisk the eggs, ½ teaspoon salt, and pepper in a medium bowl to blend. Set aside.
Heat the Smart Balance® Blended Butter Sticks in a 10-inch-diameter nonstick ovenproof skillet over medium heat. Add the asparagus and sauté until crisp-tender, about 2 minutes.
Raise the heat to medium-high. Add the tomato and a pinch of salt and sauté 2 minutes longer.
Pour the egg mixture over the asparagus mixture and cook 4-5 minutes until the eggs start to set.
Sprinkle with cheese. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes.
Place the skillet under the broiler. Broil until the top is set and golden brown, about 5 minutes.
Let the frittata stand 2 minutes.
Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.
Makes 6 servings.
Nutrition Per Serving:
Saturated Fat 4g
Mono Fat 2g
Poly Fat 2g
Trans Fatty Acid 0g
Dietary Fiber 1g
Total Sugars 2g