Thursday, May 31, 2012

Cheesy Fritatta with Spinach, Asparagus, & Mushrooms

I am so.bad. when it comes to eating vegetables. I have a strong desire to want to love veggies, but I just can't. I've realized that right now, I'm not one of those people who can snack on bell pepper strips and goes for the Veggie Delight at Subway.

And I have to live with that. Whoa is me. Let me tell you, opting for strawberries and apples instead is soooo difficult. (Maybe that's my problem?)

Since I'm in the take-it-or-leave-it camp when it comes to veggies, I find I have to trick myself into eating them. Or just force myself to buy them, then let the guilt take over when I see them looking sad and lonely in the produce drawer.

So the day before they bite the dust for good, I opt for the best hodge-podge-get-rid-of-my-veggies meal I can think of. A fritatta. See, anything goes when it comes to fritattas, and it still works. Spinach? Yup. Peas? Yes. That shriveled stinky thing in the corner of the drawer? Well, maybe pass on that one.

Cheesy Fritatta with Spinach, Asparagus, & Mushrooms
Adapted from: Home Skillet

2 tablespoon butter
1 leek, diced
5 ounces fresh baby spinach, chopped
12 ounces (1 bunch) asparagus, cut into 1-inch pieces
8 ounces mushrooms, sliced
5 whole eggs
4 egg whites
1 1/4 cups grated Asiago cheese, divided
1/4 cup grated Parmesan cheese, divided
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon smoked paprika
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 cup fresh basil, chopped
1/3 teaspoon dried thyme

Preheat oven to 325 degrees F.

Melt butter in a 10-inch ovenproof skillet over medium heat. Cook the leeks for 5 minutes, or until soft. Increase heat to medium-high. Add the asparagus and mushrooms, cook for 3 minutes. Stir in the spinach, cooking for 2-3 minutes or until wilted. Toss with salt and pepper.

Meanwhile, in a large bowl, whisk together whole eggs, egg whites, 1 cup Asaigo, 2 tablespoons Parmesan, spices, and herbs. Pour egg mixture into the skillet and sprinkle with remaining cheeses.

Transfer skillet to the oven and bake for 35 minutes, or until the edges are golden brown and eggs are set.

Serves: 4

For the most part, fritattas are quick and easy -- the longest part is baking them. But at least you're free to catch up on other things in the meantime.

While good by itself, Adam and I love to use a dash here and there of Sriracha with this. Odd, maybe. But trust me on that one.

Nutrition Facts
Serving Size 226g
Amount per serving
Calories 234Calories from fat 142
% Daily Value
Total Fat 15.8g24%
Saturated Fat 8.6g43%
Cholesterol 171mg57%
Sodium 587mg24%
Total Carbs 7.2g2%
Fiber 2.4g10%
Sugars 2.9g
Protein 17.9g
Vitamin A 71%Vitamin C 21%
Calcium 29%Iron 18%


  1. I am guilty of not eating vegetables nearly enough either. I am trying to get more into me though, on a regular basis. And really, I don't know why I don't eat them, I actually like them for the most part. Eggs are still growing on me, but I do enjoy a frittata now! And this looks like the best of both worlds. Now if only I would try asparagus.

  2. I am very lucky that I actually LOVE to eat veggies. I prefer them to most things so I am blessed in that way, but this looks so good! What a great way to get veggies in when you aren't a huge fan :-)



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