A frittata on Sunday morning seems to be the norm these days, and it always seems to be an experiment of sorts, much like the Salmon Frittata with Spinach and Goat Cheese from awhile back.

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Today, however is more of my traditional frittata, which starts with sauteed onions, zucchini, asparagus, and Parmesan cheese. I had some prosciutto left over from last week, and with no bacon in the house, it seemed to be a perfect fit! No herbs go in this one, only because I didn’t have any on hand. I absolutely love this dish, because you get a good amount of veggies with every serving! It’s a great way to work vegetables into your breakfast, and tastes delicious.

I must confess, I’ve been on a weight-loss mission for the past week, so I apologize for the lack of posting. I was told that I have high blood pressure. It needs to be monitored, and I’ve taken it into my own hands to try to help it get down to normal levels. I’ve been told by doctors and pharmacists, that one way to reduce high blood pressure is to lose weight. I can definitely stand to lose a few pounds, so in order to more closely monitor what I’m putting in my body, I’ve decided to include nutritional information for everything that I post here. That way, we all have a better idea of what we’re putting into our bodies if you decide to make any of the dishes at The Devil Wears Parsley.

I’ve been tracking my intake with the iPhone app Lose It! Lose It! lets you input foods into your daily log, and create ‘recipes’ for yourself using foods in their database and foods that you can also create yourself, provided that you have their nutritional information. I’ve been doing this for about two weeks now, and have shed four and a half pounds! I feel great, and plan to keep it up. Feel free to friend me if you’re on there. Cheers to healthy living!

Italian Style Frittata

1 ½ Tbsp. Olive Oil
1 C. Onion, thinly sliced
1 ½ C. Zucchini, sliced thin
1 C. Asparagus, chopped in 1” pieces
3 Eggs, whole
3 Tbsp. Almond Milk, unsweetened
3 Tbsp. Parmesan Cheese, grated
1 Tbsp. Franks Red Hot Sauce
1 tsp. Sea Salt
¼ tsp. Pepper
1 oz. Prosciutto, about two slices

Preheat oven to 350°, and place in it, a glass pie pan. Heat 1 Tbsp. Olive Oil over medium heat, and add the onions. Season with half of the salt and pepper, and cook until translucent, about 10 minutes. Add in the zucchini, and cook until browned and slightly soft, about 5 minutes. Add in the asparagus, and cook until just green, about 1 – 2 minutes. While the vegetables are cooking, grate 3 Tbsp. Of Parmesan Cheese in a medium sized bowl, then crack in the eggs, add the milk, and season with the remaining salt & pepper, and the Franks Red Hot Sauce. Mix well. Carefully remove the pie pan from the oven, and spray with a light coating of olive oil. Place the veggies evenly in the pan, and add the egg and cheese mixture. Bake for about 20 minutes, or until the eggs are set. I like to finish it by placing it under the broiler for about 3 minutes, making sure it’s cooked, and has a light golden color on the top.

Serves 4

Nutrition Information per serving:
Calories: 165
Total Fat: 10.9g
Sat. Fat: 2.8g
Cholesterol: 170.6mg
Sodium: 800.8mg
Carbohydrates: 7.8g
Fiber: 1.8g
Sugars: 2.9g
Protein: 9.8g