Vegetable-Dill Frittata Bianca
Elevate your average omelet to brunch status while keeping calories in check – and the lazy in your Sunday.
- Beat 6 egg whites, 1 tablespoon chopped fresh dill, and salt and freshly ground black to taste.
- 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.
- Stir in ¾ cup chopped asparagus. Pour the egg-white mixture into a skillet; sprinkle with 2 tablespoons grated Parmesan.
- 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