Asparagus and Bok Choy Frittata
A delicious and nutritious frittata combining fresh asparagus and bok choy, perfect for breakfast or brunch.
Ingredients
Vegetables
- 2 tbsp olive oil
- 1 bunch asparagus, chopped into bite-size pieces
- 1 head baby bok choy, chopped
- 0.5 tsp salt
- 0.25 tsp black pepper
Egg Mixture
- 2 cup egg substitute
Cheese
- 0.67 cup part-skim mozzarella cheese, shredded
Instructions
Preparation
- Preheat a large ovenproof skillet over medium heat.
- Add olive oil, asparagus, bok choy, salt, and black pepper to the skillet. Cook, stirring occasionally, until the vegetables soften, about 2 to 3 minutes.
- In a large bowl, whisk together the egg substitute.
Cooking
- Reduce the heat to low and pour the egg mixture into the skillet. Gently lift the cooked eggs around the edge with a spatula until sides firm up while the top remains runny, approximately 3 to 4 minutes.
- Sprinkle shredded mozzarella cheese over the frittata. Place the skillet in the oven and broil until the top is set and the cheese is melted, typically 1 to 2 minutes.
- Slice the frittata into six equal pieces and serve warm.
Notes
Serve warm with fresh fruit or a light salad. Store in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave or oven.