Meatless Monday: Vegetable and Goat Cheese Frittata

May 12, 2014 at 10:00 am 1 comment



  • 6 ounces asparagus, trimmed and cut into 2-inch pieces
  • 1/4 cup water
  • 3 tablespoons fresh chives, chopped
  • 2 tablespoons fresh dill, chopped
  • 3/8 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 7 large eggs, lightly beaten
  • 1 teaspoon olive oil
  • 2 ounces soft goat cheese


  1. Combine asparagus and 1/4 cup water in a small microwave-safe bowl; cover and microwave at HIGH 2 minutes or until tender. Rinse with cold water; drain. Combine chives, dill, salt, pepper, and eggs in a medium bowl; stir with a whisk.
  2. Preheat broiler to high.
  3. Heat a small ovenproof nonstick skillet over medium heat. Add oil; swirl to coat. Add asparagus and egg mixture to pan; cook 3 minutes or until eggs are partially set, stirring occasionally. Sprinkle with cheese. Place pan under broiler. Broil 2 minutes or until eggs are set and top is lightly browned. Remove pan from oven. Run a spatula around edge and under frittata to loosen from pan; slide frittata onto a plate or cutting board and cut into 4 wedges.
  4. Makes four servings.

Nutrition Information per Serving:

  • Calories: 196
  • Total Fat: 13.8g
  • Protein: 15.1g
  • Carbohydrate: 2.9g
  • Fiber: 1g
  • Cholesterol: 337mg
  • Sodium: 420mg

*Recipe from Cooking Light:*


Entry filed under: Calories, Carbohydrates, Diabetes, Diet/Nutrition, Recipes. Tags: , , , , , .

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1 Comment Add your own

  • 1. Cathy Laws  |  May 12, 2014 at 10:22 am

    I purchased goat cheese at our local market a few days ago, so this sounds awesome. I will make your recipe into a pin on pinterest once i get home so maybe your blog will receive more traffic 🙂 this sounds like such a tasty recipe!!


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