As you guys know, I’m so NOT a cook. But since I do work from home now, and I am in the middle of August Anarchy, I’ve been making a bigger effort to cook almost every meal at home. The other night I was looking at Instagram and saw Sydne posted a photo of what looked like a frittata, but apparently was, in fact, NOT a frittata. Regardless, her photo inspired me to use the veggies that I had in my fridge, asparagus and tomatoes, to make a delicious high-protein meal. Here’s the recipe, which I adapted from a Better Homes & Gardens recipe.
Healthy Asparagus and Tomato Frittata
- Makes: 8 servings
- Prep: 30 mins
- Bake: 35 mins
- Stand: 10 mins
- Oven: 350°F
Ingredients:
- Nonstick cooking spray
- 12 ounces fresh asparagus
- 1/4 cup chopped tomatoes
- 6 eggs
- 2 egg whites
- 3/4 teaspoon sea salt
- 1/2 teaspoon ground black pepper
Directions:
- Preheat oven to 350 degrees
- Lightly coat a 2-quart rectangular baking dish with nonstick cooking spray; set aside
- Take asparagus, snap off and discard woody bases. If desired, scrape off scales. Cut into 1-inch-long pieces
- In a large bowl, whisk together egg product, sea salt, and black pepper, until well-mixed
- Pour over vegetables in baking dish
- Bake, uncovered, about 35 minutes or until slightly puffed and top shakes set
- Let stand for 10 minutes before serving
