Villa Perini Prosecco
This Prosecco has a fine and persistent perlage, a creamy froth and distinctly fruity notes reminiscent of apple, peach and rose flowers. It is beautiful all on its own and a Perfect Pair with
2 potatoes, peeled and shredded
1 zucchini, quartered then diced
6-8 asparagus stalks, chopped
3 scallions, chopped
1 T olive oil
5 egg whites
3 T skim milk
salt and pepper to taste
1/4 cup goat cheese
1/4 cup shredded mozzarella
Preheat oven to 375 degrees. In a 10-12" oven safe pan, heat 1 T olive oil and add shredded potatoes. Sauté until golden brown and then add zucchini and asparagus. While veggies cook, mix together eggs, egg whites, scallions, milk, salt and pepper and both cheeses. Spray pan with nonstick cooking spray and cover veggies with egg mixtures. You may need to move the veggies around in the pan so that they do not all bunch in one spot. Do this as soon as you pour in the eggs. Let eggs cook on stove top for 2 minutes just until set at the bottom and then transfer to oven for 20 minutes more.
Serve with a chopped tomato and avocado salad or with mixed greens and Perini Prosecco, of course!