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