Veggie Frittata

December 12, 2012

Serves 2 (phase 1-4)

spray olive oil
1/2 teaspoon sea salt
1/2 teaspoon black pepper
6 asparagus, tough ends snapped off, spears cut diagonally into 1-inch lengths
1/2 cup shredded zucchini
1/2 cup sliced mushrooms
10 egg whites, lightly beaten

Spray olive oil into a 10-inch oven-proof skillet over medium low heat. Add asparagus, mushrooms, and zucchini, and cook, covered, until the veggies are barely tender, 6 to 8 minutes. Pour in eggs, sprinkle with sea salt and pepper and cook until almost set, but still runny on top, about 2 minutes. While cooking, pre-heat oven broiler. Broil about 3 to 4 minutes. Remove from oven with oven mitts and slide frittata onto a serving plate. Cut into wedges.



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