Meatless Monday: Cheap and Tasty Frittata

By: Lauren Miyashiro

Meatless Monday is a global movement, a way of life. It’s not a campaign to turn everyone in the world vegetarian or vegan; in fact, many involved are meat-lovers. Eating less meat has been proven to reduce the risk of disease, curb obesity and has important environmental impacts, too. Will you join us in giving up meat, just for one day a week?

A frittata is a great way to clean out your fridge, but it’s also a budget-friendly option when the shelves are looking pretty bare. For a delicious, wholesome frittata, you’ll need eggs, seasonal veggies, good melting cheese and fresh herbs. With such a short ingredient list and a multitude of combinations to try, it’s a quick and easy dinner you can play around with time and time again.

Crisp asparagus and smooth jack cheese are two good options when choosing your ingredients. Aida Mollenkamp adds cilantro for a touch of fragrance and extra oomph. Serve with a side salad or grilled veggies. If there are leftovers, I think a wedge is just as tasty room temperature for breakfast or lunch the next day.

8 large eggs
1/2 cup shredded jack cheese
1 teaspoon kosher salt
Freshly ground black pepper
1 tablespoon vegetable oil

1 tablespoon butter1 pound asparagus, trimmed, cut on diagonal into 1/4-inch pieces (about 3 cups)

3 tablespoons roughly chopped fresh cilantro leaves
Serving suggestion: basic green salad

Heat the broiler to high and arrange rack in upper third.In a large bowl, whisk together eggs, cheese, salt, and freshly ground black pepper until thoroughly combined.

In a large ovenproof frying pan, heat the oil and the butter over medium-high heat. When it foams, add asparagus, season well with salt and freshly ground black pepper, and cook, stirring occasionally, until cooked through, about 5 minutes. Stir in the cilantro. Reduce heat to low, pour in egg mixture, and cook until a 1-inch border of egg mixture is firm, about 3 minutes. (The center of the frittata will not be set at this point.) Place the pan in oven and broil until some spots are browned and eggs are just set, about 2 minutes. Cut into wedges and serve with a side salad. It can be served warm or at room temperature.

Per serving (based on 8 servings): Calories 137; Total Fat 10 grams; Saturated Fat 4 grams; Protein 9 grams; Total Carbohydrate 3 grams; Sugar: 1 gram; Fiber 1 gram; Cholesterol 196 milligrams; Sodium 350 milligrams;

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