Kick off February with one of our favorite recipes! This delicious frittata is loaded with nutrient rich asparagus, shallots and Swiss cheese and is perfect for breakfast, lunch or dinner! This recipe is especially filling and perfect for the high protein and low carb bariatric lifestyle! Enjoy!
1/2 lb asparagus, tough ends trimmed off
1/2 cup shallots, chopped
5large egg whites
1tbsp 1% milk
2tbsp fresh grated Pecorino Romano
3oz reduced fat Swiss cheese (I used Sargento)
Salt and fresh pepper to taste
*Steam asparagus crisp and tender, about 3 to 4 minutes. Thinly slice on the diagonal into 1/2-inch pieces.
Preheat oven to 350°F.
*Heat butter in a 10-inch oven safe skillet over medium heat. Stir in shallots and saute until golden, about 4-5 minutes. Add steamed asparagus, salt and pepper.
*In a medium bowl whisk eggs, egg whites, grated cheese, milk, salt, and pepper. Add the swiss cheese and mix well.
*Add eggs to the skillet making sure eggs cover the asparagus. Cook on medium for about 4 minutes, until the edges begin to set. Move the skillet to oven. Cook about 16 to 18 minutes, or until frittata is completely cooked.
Serve hot, cut into 4 to 6 equal wedges.
Servings: 4, Size: 1/4 of frittata
Protein: 21 g
Carb: 13 g
Fat: 11 g