Squash and asparagus frittata by Ereka Vetrini
1
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 3 • Difficulty: Easy
Ingredients
Egg
8 large
1% low fat cottage cheese
⅓ cup(s)
Kosher salt
½ tsp(s)
Black pepper
¼ tsp(s)
Olive oil cooking spray
4 spray(s)
Butternut squash
1½ cup(s), cubed then chopped
Asparagus
1 cup(s), shaved into ribbons with vegetable peeler
Light cheddar cheese
½ cup(s), shredded, shredded
Instructions
1
In a medium bowl, whisk together the eggs, cottage cheese, salt, and pepper.
2
Coat a 10-inch nonstick skillet with cooking spray. Add the squash and cook on medium until slightly browned and tender, about 5 minutes. Stir in half of the asparagus and the egg mixture. Top with the cheese and remaining asparagus.
3
Increase heat to medium-high. Cook 2 minutes, then reduce heat to medium-low and cover. Cook until eggs are just set, about 10 minutes. Remove from heat and let stand, uncovered, 2 minutes.
4
Gently slide frittata from skillet onto a cutting board. Slice into 6 wedges and serve immediately.
5
Serving size: 2 wedges
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