Vegetarian South Beach Diet Phase One recipe of the Month: Asparagus, Red Pepper and Goat Cheese Frittata


I love Frittatas, it is such a great dish that can be eaten for breakfast, lunch or dinner and this recipe introduced me to the tart, creamy goodness of goat cheese. I never realized goat cheese was so good. Now I like goat cheese on my pizza and on salads too. I’m absolutely in love with it. This recipe is from one of the South Beach Diet Cookbooks(don’t remember exactly which one), but what I do know is that this frittata was absolutely tasty and so easy to put together.

1 tsp extra virgin olive oil
1/2 pound asparagus, cut into 1/2 inch lengths
1 large red bell pepper, cut into strips
4 large eggs
3 large egg whites
1 tsp dried Italian seasoning
1/4 tsp salt
1/4 tsp cracked black pepper
3 oz mild goat cheese
olive oil spray


In a 10-inch nonstick skillet, heat 1 teaspoon oil over medium heat. Add the asparagus and bell pepper and cook, stirring, for 1 minute. Cover and cook for 2 minutes.

Meanwhile, in a medium bowl, whisk together the whole eggs, egg whites, italian seasoning, salt and black pepper.

Reduce the heat to low and add the remaining 1 tsp oil to the pan. Coat the bottom and sides of the pan with olive oil spray. Pour in the egg mixture and dot the top with the goat cheese. Cook, uncovered without stirring, until the eggs are set around the edge and still a little wet in the center, 12-14 minutes.

Meanwhile, heat the broiler.

Broil the frittata 6 inches from the heat for 2-3 minutes until the top is just set and the cheese is melted. Cut into 4 wedges and serve hot, warm or at room temperature. Makes a great dinner item with a side salad or a soup.


Verdict: A very versatile and easy recipe to put together. I think I probably broiled it a little bit too long. I would have preferred a softer consistency on the frittata. Nonetheless, it was a super tasty dinner that I lasted me a couple of days.

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