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
Ingredients:
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
Preparation:
- Preheat oven to 400 degrees F.
- 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.
- Heat olive oil in an oven-proof 10-inch skillet on the stovetop. Add asparagus, scallions and red pepper and sauté for 5 minutes.
- 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.
- Transfer skillet to oven and bake for 5 minutes until eggs are set on top.
- Remove from oven, sprinkle additional parmesan cheese and thyme sprigs over the frittata.
- Allow frittata to set for 3 minutes, cut into wedges and serve.
Credit: lowesmarket.com/Recipes/Detail/6255/Asparagus_and_Parmesan_Frittata/