16 oz. Eggbeaters or egg whites
8 oz. chopped fresh asparagus
6 oz. mushrooms
3 oz. diced onion (I used yellow)
3 oz. Gruyere shredded (divided)
2 oz. bacon (I removed excess fat and only used the meat portion)
2 cloves garlic minced
In an oven safe skillet preheated to medium heat, combine onion and bacon with a spray of olive oil cooking spray and cook until onion is translucent and bacon is cooked. Add in asparagus, mushrooms and garlic. Season to taste with favorite seasonings. I used a little salt, pepper and thyme. Cook until asparagus is desired consistency.
In a bowl combine egg with half of the shredded cheese and a bit of salt/pepper and whisk. Pour egg mixture over the veggies stir a bit and evenly distribute in skillet. Turn broiler on high to warm up. Let frittata cook over medium heat for 8 minutes. It should be mostly set but, wet on top. Place in oven and broil 1 1/2 minutes, turn 1/2 turn and cook for 1 1/2 minutes longer until lightly golden and set on top. Remove from oven, sprinkle top with remaining cheese and let sit for 5 minutes.
It is very nice served with a crisp salad with light dressing or with fresh fruit. We eat it for any meal it’s very versatile and yummy.
Nutritional information per serving:
205 calories, 8 carbs, 9 fat, 23 protein, 2 fiber, 4 sugar