Italian Vegan

Whether you want to lose weight or cut out cruelty to animals a vegan meal is delicious, healthy and filling. Here are three recipes that are sure to delight.

Italian Asparagus and Mushroom Frittata

Ingredients Preparation
  • 1-2 teaspoons olive oil
  • 10 asparagus spears, cut into 1-inch slices
  • 1 cup sliced white button mushrooms
  • 6 large eggs (egg beaters or whites only are fine)
  • 1/3 cup grated parmiggiano reggiano cheese (divided)
  • 1½ tablespoons chopped fresh parsley
  • ¼ teaspoon crushed red pepper flakes
  • a few dashes of salt
Bring a small saucepan of water to a boil. Boil the asparagus for 2 minutes; drain, then place in a bowl of ice water – shocking it will help to maintain its green color. Drain and set aside.

Meanwhile, beat the eggs in a small bowl with half of the cheese, fresh parsley, salt and red pepper. Add olive oil to an 8-inch non-stick skillet over medium-low heat. Add mushrooms and sauté for 5 minutes, or until golden brown; add the asparagus and cook 1 minute more. Pour the egg mixture into the skillet. With a fork, gently move the egg mixture from side to side allowing the egg to seep to the bottom of the pan. Do this for 5-7 minutes, until the eggs start to solidify and a crust begins to form around the edges. Give the pan handle a jiggle and when the eggs appear nearly set, evenly sprinkle the second half of the cheese over the top of the frittata.

Remove the pan from the stove top and place under the broiler for 4-5 minutes or until the top begins to puff up and turn golden brown. Keep a close eye on it so it doesn’t burn. Let cool for a couple of minutes before slicing. Serve hot or at room temperature.

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