My favorite soup is this one with chicken, potatoes, and leeks. Very soothing.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 serving cooking spray (Optional)
- 1 tablespoon olive oil, or as needed
- ½ onion, chopped
- ½ red bell pepper, diced
- 4 button mushrooms, diced
- 1 stalk fresh asparagus, trimmed and chopped
- 6 egg whites
- 2 eggs
- ⅓ cup skim milk
- 1 cup shredded Cheddar cheese
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Spray an 8-inch square baking dish with cooking spray.
- Heat olive oil in a skillet over medium heat; cook and stir onion, red bell pepper, mushrooms, and asparagus until onion is translucent, 5 to 10 minutes. Spread onion mixture into the prepared baking dish.
- Beat egg whites, eggs, and skim milk together in a bowl until smooth; pour over onion mixture. Sprinkle Cheddar cheese over egg mixture.
- Bake in the preheated oven until frittata is set in the middle and a fork inserted in the middle comes out clean, 20 to 25 minutes.
Nutrition Facts
| Calories | 226 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 123 mg |
| Dietary Fiber | 1 g |
| Protein | 17 g |
| Saturated Fat | 7 g |
| Sodium | 304 mg |
| Sugars | 3 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
This was an easy, healthy dish. I added some seasoning- garlic, etc.
I had some fresh asparagus and this was a wonderful way to use it. A lot of breakfast casseroles I’ve tried are so-so but this was really good, especially considering there was no added salt. The only modification I made was using 8 eggs because I don’t have egg beaters and I was too lazy this morning to separate egg whites. Serve with salsa and a little sour cream, yum!
Since this recipe didn’t have any reviews when I made it I was completely faithful to it. I think that if you make multiple modifications to a recipe then declare it is excellent you are really reviewing your version – not the original. That said, as written this recipe produces a frittata with a very nice texture. If I were to make it again, I would make these changes to suit my taste: this needs more asparagus, maybe 1/4 cup of parmesan, garlic (sautéed with the onion and mushrooms) and freshly ground black pepper. I think diced black or kalamata olives would be a nice addition too. I had this with whole wheat toast and fruit, but my husband ate it with leftover sriracha noodles (from this site) and said that it was a great combination. Thank you for sharing your recipe!