Spring Frittata And Rhubarb Crumble
TULSA, Oklahoma - Spring Frittata
Serves: 4 | SmartPoints: 0
3 large eggs
6 large egg whites
3 tbsp dill, fresh, or to taste
½ tsp table salt
¼ tsp black pepper, or to taste
3 sprays cooking spray, divided
½ pound uncooked asparagus, cut into bite-size pieces
½ pound uncooked sugar snap peas, trimmed, sliced in half
1 lemon, juiced and zested
In a medium bowl, beat eggs and egg whites with dill, salt and pepper until frothy; set aside.
Coat a large omelet pan with cooking spray; heat over medium-high heat. Add asparagus and sugar snap peas; sauté, tossing constantly, until tender crisp, about 2 minutes.
Remove vegetables to another bowl and toss with lemon juice and zest; set aside.
Off heat, coat pan with cooking spray again; heat over medium-high heat. When pan is hot, add egg mixture and then reduce heat to medium. Tilt pan to cover entire surface evenly with eggs; cook for 2 minutes.
Top with vegetables; cook until eggs are set, tilting pan a few times so uncooked egg moves to sides of pan, about 2 to 3 minutes more. (Or finish under broiler if you are using an oven-safe pan). Slice into 4 pieces and serve.
Serving size: 1 piece
Serves: 12 | SmartPoints: 5
4 sprays cooking spray
1 large fresh Fuji apple, peeled, cored, grated
½ tsp fresh lemon juice
24 oz uncooked rhubarb, fresh or frozen, trimmed, cut in 1-inch pieces
1 tsp lemon zest, or to taste
¼ tsp table salt, divided
3 Tbsp uncooked tapioca, instant variety
7 tbsp granulated sugar
¼ cup(s) white all-purpose flour
¼ cup(s) uncooked old-fashioned oats
¼ cup(s) chopped walnuts or pecans
1/3 cup(s) packed light brown sugar
1 ½ tbsp unsalted butter, melted
Preheat oven to 350°F. Coat twelve 3-inch ramekins with cooking spray.
In a large bowl, toss apple with lemon juice; add rhubarb, lemon zest, pinch salt, tapioca and granulated sugar. Stir to combine; divide evenly among prepared ramekins.
Combine flour, oats, nuts, brown sugar and remaining salt in a food processor, blender or mini chopper; process into coarse crumbs. Pour crumbs into a small bowl; add butter and combine with your fingers until butter is fully incorporated. Drop clumps of flour mixture evenly over ramekins with your hands.
Bake until fruit starts to bubble and tops turn golden, about 30 to 35 minutes. Let cool for 30 to 60 minutes before serving. Yields 1 ramekin per serving.
Notes: Add ground ginger and/or nutmeg to the topping for a little spice.