Articles You May Find Interesting
Full disclosure: I had a bit of help with this week’s cooking escapade. You see, I spent the weekend at my parent’s house in the suburbs, and the bountiful harvest in their refrigerator was a big...
Q: What are some heart-healthy and filling breakfast ideas, other than plain old oatmeal? A: Rise and dine! Starting your day with a heart-healthy breakfast can set you on the right track for the...
Before I launch into what went wrong during this week’s cooking endeavor and the numerous lessons I learned, I’ll go right ahead and spoil the ending by saying upfront that my chili was darn good!...
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