Like a Quiche with no crust but lots of veggies.

Swap out the half and half for a non-dairy milk such as oat or soy to reduce calories and dairy.
Serves 6


3 large eggs
5 egg whites
1/4 cup half and half
1/2 cup grated Parmesan cheese
1 teaspoon fresh thyme leaves (or a pinch of dried thyme)
Himalayan Salt to taste
Pepper to taste
1 tablespoon olive oil
12 ounces farm-fresh asparagus, tough ends snapped off
1/4 cup sliced scallions
1/4 cup red pepper, diced
additional Parmesan and thyme for garnish


  1. Preheat oven to 400 degrees F.
  2. Whisk eggs and egg whites until frothy. Add half and half, 1/2 cup parmesan cheese, thyme, salt and pepper and stir to combine; set aside.
  3. Heat olive oil in an oven-proof 10-inch skillet on the stovetop. Add asparagus, scallions and red pepper and sauté for 5 minutes.
  4. Stir in egg mixture and cook over medium heat until almost set lifting the edges of the frittata to allow the uncooked egg to flow underneath the cooked mixture.
  5. Transfer skillet to oven and bake for 5 minutes until eggs are set on top.
  6. Remove from oven, sprinkle additional parmesan cheese and thyme sprigs over the frittata.
  7. Allow frittata to set for 3 minutes, cut into wedges and serve.