Makes 4 servings
Macros: 126cal, Fats 8g, Carbs 5g, Protein 11g, Fibre 0
10 asparagus spears, tough ends trimmed off
1/2 cup shallots, chopped
2 tsp olive oil
3 large eggs
5 large egg whites (separate from yolk)
1 tbsp unsweetened vanilla almond milk
OPTIONAL: 1/4 cup shredded reduced fat cheese
salt and pepper to taste
Steam asparagus crisp and tender, about 3 to 4 minutes. Thinly slice on the
diagonal into 1/2-inch pieces. Preheat oven to 350°F. Heat olive oil in a 10-inch
oven safe skillet over medium heat. Stir in shallots and saute until golden, about
4-5 minutes. Add steamed asparagus, salt and pepper.
In a medium bowl whisk eggs, egg whites, almond milk, salt, and pepper.
Add the cheese (OPTIONAL) and mix well.
Add eggs to the skillet making sure eggs cover the asparagus. Cook on medium
for about 4 minutes, until the edges begin to set. Move the skillet to oven. Cook
about 16 to 18 minutes, or until frittata is completely cooked.
Cut into 4 equal wedges.