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Post by josh on Jul 8, 2005 21:37:29 GMT -5
Spring Frittata (untried) from litttle Pillsbury easy meals cook book
4 teas. olive oil 1/2 lb. fresh asparagus spears, trimmed, cut into 1 inch pieces 1 small red bell pepper, thinly sliced 2 cartons (8oz each) fat free cholesterol free egg product (2 cups) or 8 eggs, lightly beaten 1 tablespoon finely chopped fresh basil 1/4 teas salt
1)in 10 inch nonstick skillet, heat 2 teas of the oil over medium high heat. Add asparagus and bell pepper, cook 3 to 5 minutes, stirring frequently, until crisp tender. Remove from heat: place cooked vegetables in medium bowl. Stir egg product, basil and salt into vegetables,
2)in same skillet, add remaining 2 teas oil and the egg mixture, Cook over medium heat about 5 minutes or until bottom is lightly browned and top is set, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet.
3)Place skillet size heatproof plate, upside down, on top of skillet. Turn plate and skillet over; slide frittata back into skillet, browned side up. Cook until bottom is lightly browned, Invert onto serving plate if desired. Cut into wedges. Serves 4
cal. 80, fat 4.5 g, carbs 4 g, fiber 1 g, sugars 2 g. protein 7 g.
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