Asparagus Mushroom and Asiago Frittata

asparagus asiago frittata
Pretty little frittata on pretty china.

Asparagus Mushroom and Asiago Frittata
serves 4

Ingredients:
12 stalks fresh asparagus, cut into 4 pieces
4 whole white mushrooms, sliced
1 garlic clove, sliced thin
1 tablespoon olive oil
8 large eggs
1/8th teaspoon salt
1/8th teaspoon ground black pepper
1 teaspoon McCormick’s Tuscan Style Italian Blend
1 oz. Asiago cheese – shredded and split into 4 portions

Preheat oven to 350 degrees F.

Prepare the asparagus by washing, snapping off the coarse base, and snapping (or slicing) into 4 sections. Wipe the mushrooms clean, and remove the end of the stem (or the entire stem if you prefer).  Slice thinly.

In a nonstick frying pan, cook the sliced garlic in the olive oil just until softened (do not brown).  Add the asparagus and mushrooms and cook for approximately 3 minutes, until mushrooms become more translucent and the asparagus pieces are softening.

In a medium bowl, whisk (or use  hand blender) to beat the eggs with salt, pepper and Italian seasoning.  Set aside.

I used 4 Rachel Ray 10 Oz. Ramekins from her Bubble & Brown line of bakeware.
Spray each of the 4 ramekins with nonstick spray.

Divide the vegetable mix into 4 portions and place a portion into the bottom of each ramekin.
Divide the beaten eggs into 4 portions, and pour one portion over the veggies in each ramekin.

Sprinkle one portion of shredded Asiago atop each ramekin, and bake for 25-30 minutes or until the center is set.  I just use a long bamboo skewer to test that it comes out clean when inserted into the center of the baked frittata.

just baked frittata
Fresh from the oven – lovely Asparagus Frittata.

Cool briefly before inverting to remove the frittata.  Or cool completely, and store in the refrigerator to use the next day.

Food Log for Sunday 2/23/14

Breakfast cm:
Protein & CM Veggie:
1 Kale, Red Pepper and Goat Cheese Frittata
1 slice Kirkland Hard Wood Smoked Low Sodium Bacon
1 oz. half and half

CM Lunch:
Protein:
1 Ile de France Brie Bite

CM Veggie:
1 serving Roasted Cauliflower and Leek Soup

RM Dinner:
Salad:
2 cups Romaine lettue
1 stalk celery
1 scallion
1/2 serving Litehouse Jalapeno Ranch dressing

CM Veggie:
6 oz. zucchini – roasted
2 whole white mushroom-roasted
6 spears fresh asparagus – grilled

Protein:
7.38 oz. grilled weight Grass-fed NY Strip steak
1 oz. half and half
1 wedge Laughing Cow Original Swiss cheese
2 servings Aleia’s Gluten-free Coconut Macaroons
1 Udi’s Gluten-free Chocolate Chia Muffin Top

Other:
1/3 tablespoon Newman’s Own Oil & Vinegar dressing (on the roasted vegetables)

 

Food log for Saturday 2/22/14

Breakfast cm:
Protein & CM Veggie:
1 Kale, Red Pepper and Goat Cheese Frittata
1 slice Kirkland Hardwood Smoked Low Sodium Bacon
1 oz. half and half

Lunch cm:
Protein:
1 tin smoked oysters

CM Veggie:
1 serving Roasted Cauliflower and Leek soup

RM Dinner:
Salad:
2 cups romaine lettuce
1 scallion
1 stalk celery
1 cup raw cauliflower
Litehouse Jalapeno Ranch dressing

CM Veggie:
1 serving Pat’s Garlicky Swiss Chard with Bacon (recipe will be posted once I tweek it a bit)

Protein:
George Stella’s recipe for Chili Turkey Burger
1 oz. half and half
Liberte Coconut Yogurt (also counts as a Carb)

Carb:
1/4 cup fresh raspberries

Such a loser!

I am happy to see 217.3 this am – weighing just about at my usual time.  My new average is 218.43, for 149.57 lbs. now lost!

I didn’t have a huge loss – just under 1.5 lbs. but that took care of the .62 of a lb. I’d gained last week, and moved me a wee bit lower overall.

I’ll am grateful.

Food log for Friday 2/21/14

Breakfast cm:
Protein:
1-5th Street Grill Turkey Sausage (Italian style with onions and peppers)
1 slice Lucerne Smoked Gouda
1 oz. half and half

CM Veggie:
2 stalks celery

Lunch cm:
Protein:
1 Sabatino’s Spinach with Aged White Cheddar Chicken Patty

CM Veggie:
3 stalks fresh asparagus

RM Dinner:
Salad:
2 cups Romaine lettuce
1 scallion
1 stalk celery
1/2 serving Litehouse Jalapeno Ranch dressing

CM Veggie:
1 serving Roasted Cauliflower and Leek Soup

Protein:
13.1 oz. raw weight Pork Shoulder Blade Steak
1 oz. half and half

Carb:
1 serving Udi’s Gluten-Free Whole Grain Bread

Other:
2 tsp. unsalted butter