Savory Mushroom And Asparagus Egg White Frittata
A light and airy frittata loaded with non-starchy vegetables. It provides lean protein and fiber to keep blood sugar levels steady throughout the morning.
Nutrition per serving
Ingredients
- 1 cup liquid egg whites
- 1 cup sliced cremini mushrooms
- 1 cup chopped asparagus spears
- 1/4 cup diced shallots
- 1 tbsp olive oil
- 1/4 cup crumbled goat cheese
- 1/4 tsp dried thyme
- 1/4 tsp black pepper
- 2 tbsp fresh parsley
Portion guidance
Serve one-half of the frittata as a balanced breakfast.
Step-by-step method
- 1
Heat olive oil in a non-stick skillet over medium heat.
- 2
Add mushrooms, asparagus, and shallots to the skillet.
- 3
Sauté vegetables until tender, about 5 minutes.
- 4
Whisk egg whites with thyme, pepper, and parsley in a bowl.
- 5
Pour the egg mixture over the vegetables in the skillet.
- 6
Reduce heat to low and cover the skillet.
- 7
Cook for 8-10 minutes until the center is set.
- 8
Sprinkle with goat cheese before serving.
- 9
Slice and divide into two portions.
Smart substitutions
Swap
goat cheese
feta cheese
Swap
shallots
red onion
Storage & reheating
Refrigerate leftovers in a sealed container for up to 2 days.
This recipe is for inspiration only and is not medical advice. Carbohydrate and nutrition values are estimates. Speak with a qualified healthcare professional or registered dietitian about your personal blood sugar and dietary needs.
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