I love the versatility of frittatas. They are good the day you prepare them or the next day for breakfast, lunch or dinner.
I like to load them full of veggies and use just a little bit of cheese to flavor it.
12 oz fresh or one 10-oz package frozen asparagus
1 small yellow bell pepper, cut into strips
1 small zucchini halved lengthwise and sliced
1/3 cup chopped onion
1 T. olive oil
¼ cup bottled roasted red bell peppers, drained, chopped
½ cup smoked mozzarella, smoked Gouda or Jarlsberg cheese,grated
8 eggs plus 2 egg whites
½ cup low-fat milk
1 Tbsp. fresh dill or 1 tsp dry
¾ tsp salt
½ tsp freshly ground pepper
2 Tbsp. all-purpose flour
2-3 Tbsp finely grated Parmesan cheese
Feel free to use a variety of different herbs in this dish. Fresh thyme works well alone or in addition to the dill.