Spring Vegetable Frittata
By Whipperberry
When you are putting together a dish like this, you want to make sure that ALL of your ingredients are fresh and nutritious. Have you thought much about the fats that you use when cooking lately?
We need some type of good fat in our diet... We ALL do! Good fats are a source of energy and essential fatty acids your body can't produce on its own. When I was putting together this frittata recipe, I used I Can't Believe it's Not Butter® as the fat that I used to sauté my vegetables in.
I tend to stick with I Can't Believe it's Not Butter® because I know that it's packed full of good fat. It has 40% fewer calories and 70% less saturated fat than butter per serving. Not to mention that it has no artificial flavors, no artificial preservatives and no partially hydrogenated oils. It has non-GMO sourced ingredients and it's cholesterol free with 0 grams of trans fats. That exactly what I'm looking for when I'm cooking for my family!
Photos of Spring Vegetable Frittata recipe:
Ingredients:
9 eggs
1/3 cup of whipped chive cream cheese
2 tablespoons heavy cream (feel free to substitute with skim milk as a lighter alternative!)
salt & pepper
1 1/2 cups of shredded Italian cheese blend (optional, if you'd like to keep the frittata on the lighter side)
2 tablespoons + 1/2 teaspoon I Can't Believe it's Not Butter®
1/2 small white onion
1 cup asparagus
2 cups grape tomatoes
1 lemon
1 bunch of chives
1 tablespoon feta cheese
Directions:
Preheat your oven to 350˚.
In a medium sized bowl, add your eggs, cream cheese, heavy cream, salt, pepper and 1 cup of shredded cheese.
Whisk together and set aside.
In a oven-safe skillet over medium heat, add 2 tablespoons of I Can't Believe it's Not Butter®. Once the I Can't Believe it's Not Butter® has melted, add your diced onion and sauté for 3-4 minutes over medium heat. Add the asparagus and cook for another minute and a half.
Next, add 1/2 of your tomatoes and sauté for 1 minute. Reserve the remaining tomatoes for a garnish.
Pour in the egg mixture and cook just like you would scrambled eggs for 1 minute. This give the frittata a little body and helps the veggies to stay suspended in the dish rather than just fall to the bottom of the pan.
After one minute, add the remaining cheese to the top and place in a 350˚ oven for 15-20 until it look just set.
Remove the frittata from the oven and let rest for 10-15 minutes.
In the meantime, prep your tomato salad garnish. In a small microwave safe bowl, melt a 1/2 teaspoon of I Can't Believe It's Not Butter®. This should take no more than 20-30 seconds. Add the remaining halved tomatoes to the bowl along with a tablespoon of fresh squeezed lemon juice, salt, pepper & 1 tablespoon of freshly chopped chives. Once the frittata has rested, add your tomato salad & feta cheese to garnish and serve.
For the full post, visit Whipperberry.
Compensation for this post was provided by Unilever via AOL Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Unilever or AOL.
