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Asparagus and Mushroom Frittata

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Asparagus and Mushroom Frittata

 

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.