The Sweet Life Recipes - Main Fare

When I spent some time in Spain I loved how you could find a frittata at any of the eateries throughout the day. They’re served room temperature and the varieties are endless. In the Syracuse area, frittatas are a way of life. And I had never tried one until I moved to New York. Now, I’m hooked. Who wouldn’t be? You can serve this for breakfast, lunch, dinner, or a snack. So versatile!

1 large potato, peeled and diced (about a cup)
2 medium onions, chopped
1 red bell pepper, diced
1 c. fresh mushrooms (optional)
1 c. chopped asparagus, reserve tips for garnish
1 T. olive oil
Salt
Pepper
1 ½ c. egg substitute
3 whole eggs
1 c. part skim ricotta cheese.
¼ c. grated parmesan cheese

Swirl olive oil in a large oven safe skillet. In bottom of skillet combine potatoes and onion, sprinkle with salt and pepper. Sauté over medium heat for about 5 minutes, then add red pepper. Cook for another minute then add mushrooms. Cook another minute then add asparagus. If pan looks dry, sprinkle with water to keep veggie mixture moist. Once asparagus is soft (about 6 more minutes) remove pan from heat and arrange veggies in a flat layer in skillet.

In a separate bowl mix together egg substitute, eggs and ricotta cheese. Season with salt and pepper and pour into skillet on top of veggies. Garnish with asparagus tips and parmesan cheese. Bake at 350 degrees for 40 minutes or until knife inserted in center comes out clean.