Vegetable-Dill Frittata Bianca

Vegetable-Dill Frittata Bianca

Elevate your average omelet to brunch status while keeping calories in check – and the lazy in your Sunday.

  1. Beat 6 egg whites, 1 tablespoon chopped fresh dill, and salt and freshly ground black to taste.
  2. Heat 2 teaspoons olive oil in a medium oven-safe skillet over medium heat. Add 1 cup sliced button or cremini mushroom and cook until brown, 4 minutes.
  3. Stir in ¾ cup chopped asparagus. Pour the egg-white mixture into a skillet; sprinkle with 2 tablespoons grated Parmesan.
  4. Bake at 350 degrees until eggs are set, 6 to 8 minutes. Sprinkle with fresh dill. Serve with 2 toasted whole-wheat English muffins.
  • 261 calories
  • 8 grams fat
  • 30 grams carbs
  • 21 grams protein



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