Farm Fresh Frittata and Asparagus Soup

I love going to Farmer’s Market and Dallas Farmers Market is probably my favorite one so far! 

 its humongous and always has wide array of fresh fruits and vegetables

the vendors are very friendly & always offering you mouth-watering fruits to try which is why I came home with a huge water melon and different veggies-   okra, tomatoes, green onions, eggplants, potatoes, asparagus, bell peppers

I was little exhausted and hungry so fixed something to go along with Meatless Monday. I made frittata with farm fresh veggies and baby spinach (of course, i have to add spinach to EVERYTHING) and some creamy asparagus soup.. both of which I had never made before…

Veggie Frittata
Makes one 8 inch pan

6 eggs
1/4 bell pepper ( any color), cut into strips
3-4 okra, cut into strips
2-3 chillies, cut into strips
4-5 tomatoes, cut into discs
handful of spinach, chopped
1 green onion, chopped
2-3 tablespoon cream (optional)
~ 1/2 cup part skim mozzarella cheese
salt, pepper, paprika, dried rosemary & oregano
1 tablespoon oil, for sauteing
Cooking spray

-Preheat the oven to 350F
-In a small pan over medium heat, sautee bell peppers and okra until soft.
-Mix eggs, cream, spices, and 1/4 cup cheese together then stir in all the remaining ingredients except tomatoes and left over cheese.
-Spray the pan with cooking oil and pour the egg veggie mixture, then arrange tomatoes and cheese on top.
-Let it bake for 30-35 minutes or until it is completely cooked.

Note: I arranged bell peppers and okra, tomatoes with some cheese first on the bottom of the pan hoping to get some pattern when cooked but it did not work as I wanted it to. Therefore, stirring all the veggies is probably the way to go…the end result was pretty fluffy and loved the flavor and texture from different vegetables.. 

Feel free to whatever vegetables- fresh or frozen and any cheese, preferably low fat you have on hand..

I was not much of a asparagus person while growing up because I always felt like it was sick person’s soup/vegetable..but now I have started liking it more..I think it has to be done right..its great grilled, wrapped in bacon, and as a soup because its naturally so delicious and fresh..

Per 1 cup of asparagus, there is only 32 calories, 5 grams of protein and good source of vitamin K, folate, and C among many others.

I adapted Emeril Lagasse’s recipe for the soup with minor adjustments. I used vegetable broth, less butter and cream, did not use Parmesan cheese and leek, although I think leek would have added more flavor to the soup.. Its another star soup recipe that I could probably see myself making it more often…it was pretty simple, less ingredients and potentially very healthy- if careful with the cream and butter..


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