Low Fat Diva Blog

Low Fat recipes,cooking with beer/hops, adventures

Asparagus Rice Frittata January 22, 2013

Filed under: Main Dishes & Sandwiches — lowfatdiva @ 5:42 pm

Most of us know a frittata made with potatoes but this recipe is a great spin on that thought.  I used asparagus because it’s what I had for fresh vegetables at the moment but you could use something  else easily.  This could be a great supper or you can make this as an appetizer for your next gathering.  Either way, it’s delish!!     Enjoy!!!  For comments/questions please email ramona@lowfatdivablog.com

Asparagus Rice Frittata

2 cups egg beaters

1 1/2 cup shredded low fat sharp white cheddar cheese,or Asiago cheese or a combination of both

1 tablespoon chopped fresh tarragon

4 oz pancetta diced

1 tablespoon olive oil

1/2 lb. thin asparagus cleaned and chopped into 1 in. pieces

2 cups cooked white rice

In a medium bowl, whisk the egg beaters with cheese and tarragon, set this mixture aside.

In a 12 inch ovenproof skillet, cook the pancetta in the olive oil over medium heat for about 4 minutes or until all the oil from the pancetta is rendered out.  Add the asparagus piece and saute for 4 more minutes or until the asparagus is crisp tender.

Stir in the rice and cook stirring for 1 more minutes.  Remove from the heat and pour in the egg mixture and stir to combine.  Spread the mixture into an even layer in your pan.  Cover your skillet with a lid and reduce the heat to medium low and cook for about 5 more minutes.  Uncover the skillet and place the pan in the oven under the boiler until the frittata is set and the top is golden brown – about 3 minutes.

Once removed from the oven, loosen the edges of the frittata with a spatula and slice the whole pie onto a cutting board.  Let rest for about 5 minutes before you slice into wedges.



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