Fiber-rich asparagus and sweet peas create a fresh, garden-inspired frittata that celebrates the flavors of early spring. A mix of eggs and egg whites pack the protein and flavor, with less fat and calories than using whole eggs alone. Top it with your choice of crumbled goat cheese or feta for a balanced start to the warm days ahead. This recipe makes three modest 240-calorie portions, or two large 360-calorie portions.
Active Prep Time: 15 mins ∙ Cook Time: 20 mins ∙ Serves: 3
INGREDIENTS
1/4 cup water
2 teaspoons olive oil
1/4 pound asparagus, cut into 2-inch lengths
3/4 cup fresh or frozen peas
4 large eggs
4 large egg whites
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup crumbled goat or feta cheese
3 green onions, sliced
2 teaspoons fresh thyme leaves
DIRECTIONS
Preheat oven to 375°F. Heat water and olive oil in a 10-inch oven-safe skillet over medium-high heat.
Sauté the asparagus and peas, just until the water (which helps steam them) has evaporated, about 5 minutes. If using frozen peas, add just before water has evaporated to sauté 1 minute.
Meanwhile, whisk together eggs, egg whites, salt, and pepper.
Reduce heat to medium and pour eggs over the vegetables in the pan. Sprinkle goat cheese, green onions, and thyme leaves over top.
Transfer to the oven and bake 15–20 minutes, just until eggs have set in the center and are browning around the edges. Serve warm.
Calories per serving: 240 ∙ Fat: 14g ∙ Net Carbs: 5g ∙ Fiber: 3.5g ∙ Sugars: 3.5g ∙ Protein: 20g