Tuesday, September 8, 2009

Tasty Tuesday: Garden Frittata

1. Heat 6" skillet with a drizzle of extra virgin olive oil (no more than a teaspoon).
2. Toss diced green and red peppers, asparagus, mushrooms and onions until tender, though still colourful.

3. In small bowl, combine two egg whites and one whole egg. Beat until frothy.
4. Pour over veggies in pan, reduce heat to low, and cover until eggs are cooked through.

5. Serve with a couple handfuls of mixed salad, or plenty of steamed green beans.

Delicious, and oh-so-good for you!

[Frittata: Calories: 135, Fat: 5g, Carbs: 1g, Protein: 13g]

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