This morning I was really in the mood to make eggs, but something not as traditional. I have always loved quiche, but when someone told me about the Italian version–frittatas, I was intrigued. It takes less prep time because there is no crust, and leaving out the crust really saves a lot of calories. Frittatas come in many assortments and sizes, and are great for any meal of the day. In the oven, they have a beautiful rising souffle look, with nice golden brown coloring. Nearly any variety of shredded cheese will work for this recipe, but I used fat free shredded cheddar.
In a small bowl, scramble egg with milk, salt, crushed pepper, parsley, seasoning solute, and a small pinch of shredded cheese.
Spray inside of ramekin with non-stick spray or coat lightly with olive oil.
Pour egg mixture into ramekin. Add vegetables. I used French green beans and 2 asparagus spears that I quickly sautéed in the skillet. You may also use leftover vegetables you have from a previous meal.
Top with the remaining portion of shredded cheese and bake for 20 minutes, or until frittata has risen and become a nice golden brown.