Spring Vegetable Frittata

Makes 6 Servings (1 slice per serving)

Ingredients

  • 8 large eggs
  • 1 tbsp milk (1%)
  • Pinch salt
  • 1 tsp pepper
  • 1 tbsp olive oil
  • ¼ cup diced onion
  • 1 cup chopped asparagus
  • 1 cup cherry tomatoes
  • 2 cups arugula
  • 2 oz. goat cheese, crumbled

 

Preparation

  1. Preheat oven to 400°F.
  2. In a medium-sized bowl, combine eggs with milk, salt and pepper and whisk together. Set aside.
  3. Heat olive oil in a large oven-safe pan over medium high heat. Add onions and cook until soft, about 6 – 8 minutes.
  4. Add asparagus and tomatoes. Cook until asparagus is tender crisp and the tomatoes begin to burst, about 4 – 5 minutes. Add arugula and cook just until wilted.
  5. Add egg mixture to the pan and lightly stir until eggs begin to set. Stir in goat cheese.
  6. Transfer pan to the oven and cook until eggs are set, about 10 minutes.
  7. Serve and Enjoy!

 

Nutritional analysis per serving: 145 calories, 9 g fat, 11 g protein, 4 g carbohydrate (3 g available carbohydrate), 1 g fibre, 158 mg sodium

My Viva Plan® Servings:  1 protein, 1 vegetable,  1 fat