Have a Frittata!

A frittata is egg-based and can be very versatile as many different ingredients can be mixed and matched for a different outcome every time. It’s like a quiche without a crust. Make sure you use a skillet that can be used on top of the stove as well as under the broiler.

6 eggs, beaten

1 oz. Parmesan

Pinch Salt

1 tsp. butter

½ cup roasted asparagus

½ cup ham, chopped

1 T. Parsley, chopped

I roasted the asparagus and onion with a little olive oil for about 30 minutes.


Preheat oven to broil.

In a medium bowl blend eggs, cheese, pepper and salt.


Heat a 12 inch, nonstick skillet over medium heat. Add butter and allow it to melt.

Add asparagus and ham to skillet. Saute 2-3 minutes.


Pour egg mixture into skillet and cook 4-5 minutes or till set on the bottom.

Sprinkle with Parsley.

Place under the broiler 3-4 minutes until the top is done and slightly brown.

Cut the frittata into wedges and serve. Pair it with a nice salad and your favorite white wine.

Asparagus Pasta with Roasted Peppers

1-16 oz. penne pasta

1 bunch (1 lb) asparagus

2 T. olive oil

1 red bell pepper, chopped

1 T. minced garlic

1 cup low sodium chicken broth

1 t. salt

½ t. pepper

3 T. chopped, fresh basil

¾ cup shredded parmesan cheese, divided

2 T. butter

1 cup pecan halves, toasted and divided

Prepare pasta according to package directions. Rinse and drain. Snap off ends of asparagus and cut into 2 inch pieces.

Saute asparagus in hot oil in large skillet over medium for 4 minutes

Stir in red bell pepper and garlic; cook, stirring occasionally

Stir in chicken broth…..bring to a boil. Reduce heat and simmer 2 minutes or till asparagus is crisp tender.

Stir in salt and pepper.

Toss together pasta, asparagus mixture, basil, parmesan cheese, butter, and 1/3 cup of pecans.

Reserve some parmesan cheese and pecans for garnish.

Do not drain off chicken broth…..it will be absorbed.