Asparagus & Shallot Frittata

With long holiday weekend here and fall approaching we will be entertaining more and enjoying the cooler temperatures with family and friend gatherings.  For a heavy brunch alternative, give this frittata a try.

Ingredients ~

  • 1 cup chopped fresh Asparagus
  • 1 large diced Shallot
  • 1 cup grated Pepperjack Cheese
  • 2 tablespoons nonfat Plain Greek Yogurt
  • 8 large brown Eggs
  • 1 cup wilted fresh Baby Spinach (optional)
  • 3 chopped fresh Basil leaves
  • 1/2 teaspoon Badia Complete Seasoning
  • Salt/Pepper to taste

Preheat oven to 375 degrees.

In a large bowl scramble eggs, next add remaining ingredients and stir together until combined.  With a non-fat cooking spray, coat a 1/2 quart baking dish and add ingredients.  With a spoon spread mixture even and place in oven for 30 minutes.  After 30 minutes check the center of the frittata, if it no longer jiggles remove and serve.

Recipe yields 6-8 brunch sized portions.