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Italian-style omelet with fresh vegetables, mushrooms and a touch of parmesan cheese.
6 large eggs
2 tbsps parmesan cheese
1 dash pepper
2 tbsps fresh basil, chopped fine
1 dash salt
1 tbsp olive oil
1 cup asparagus, sliced in 2" pieces
1/2 clove garlic, minced
1 cup pieces or slices mushrooms
2 <span class="measurestring" title="medium (4-1/8" long)">medium</span> scallions, sliced thin
1 cup chopped red bell pepper
1/4 oz water
Sauté garlic, mushrooms, asparagus and bell pepper in olive oil in a medium large skillet for about 4 minutes. Add scallions and sauté another minute.
In a medium bowl, mix eggs with a fork until just blended. Add a tablespoon of water, parmesan cheese, salt and pepper and basil.
Pour egg mixture over vegetables in skillet. Cook for approximately 4-6 minutes, lifting edges and tilting skillet to allow uncooked eggs to go underneath.
Cook until just set. Finish under the broiler for about 1 minute to brown the top a little.
Cool for about 5 minutes then cut into 6 wedges.
Serve warm or room temperature.
in 1 serving of Frittata Primavera.
, 13% carbs, 28% protein.
Calorie Counter 100% Free
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