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Photo of Squash and asparagus frittata by Ereka Vetrini by WW

Squash and asparagus frittata by Ereka Vetrini

1
Points® value
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
3
Difficulty
Easy

Ingredients

Egg

8 large

1% low fat cottage cheese

⅓ cup(s)

Kosher salt

½ tsp(s)

Black pepper

¼ tsp(s)

Olive oil cooking spray

4 spray(s)

Butternut squash

1½ cup(s), cubed then chopped

Asparagus

1 cup(s), shaved into ribbons with vegetable peeler

Light cheddar cheese

½ cup(s), shredded, shredded

Instructions

  1. In a medium bowl, whisk together the eggs, cottage cheese, salt, and pepper.
  2. Coat a 10-inch nonstick skillet with cooking spray. Add the squash and cook on medium until slightly browned and tender, about 5 minutes. Stir in half of the asparagus and the egg mixture. Top with the cheese and remaining asparagus.
  3. Increase heat to medium-high. Cook 2 minutes, then reduce heat to medium-low and cover. Cook until eggs are just set, about 10 minutes. Remove from heat and let stand, uncovered, 2 minutes.
  4. Gently slide frittata from skillet onto a cutting board. Slice into 6 wedges and serve immediately.
  5. Serving size: 2 wedges

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