Phase 2 | Serves 2  
Prep Time: 10 minutes | Total Time: 15 minutes

Ingredients

1 cup asparagus pieces, sliced diagonally into 2-inch sections
1 cup sliced fresh mushrooms
1 green onion, white and green parts sliced
¼ teaspoon sea salt
Freshly ground black pepper to taste
6 egg whites, lightly beaten
2 tablespoons packed fresh basil leaves, cut in chiffonade

Directions

1. Preheat the oven to 325ºF.
   
   
2. In a nonstick pan over medium-high heat, sauté the asparagus and mushrooms until the asparagus is nearly crisp-tender, about 3 minutes.
   
   
3. Add the green onion and sauté for 1 more minute. Stir in the salt and pepper and then pour in the egg whites. Sprinkle the basil on top.
   
   
4. Place the pan into the oven and bake for 5 minutes or until the center of the frittata is set and the edges pull away from the pan.
   
   
5. Slide the frittata out of the pan onto a plate or cutting board. Slice it into wedges and serve.