If you are looking for healthy dinner options that are easy and inexpensive, throw this one into your rotation. The egg white frittata is versatile, requires extremely little prep, and is a protein-packed vessel for nutritious vegetables that the whole family will love.
You can sub the asparagus for any other vegetables that you prefer – but I absolutely adore the egg – asparagus combo. There is something luxurious about the flavour.
The process is so easy, you don’t even need to print this or write it down.
2 500ml cartons of egg whites
1/2 tsp butter
1 bunch of asparagus
*3 oz. white cheddar cheese
salt and pepper
*You can omit the cheese altogether, or use Daiya for a dairy-free alternative. Parmesan and swiss are also packed with flavour and can reduce the quantity you might like to use.
Set oven temp to 350 degrees. Steam the asparagus until it is bright green but still has some crunch. Use the 1/2 tsp of butter (olive oil fine) to grease a brownie pan. Place the asparagus in the pan, and then pour the 2 full cartons of egg whites over the asparagus. Chop the cheese into 1/4 inch pieces, or grate it in, and stir. Salt and pepper can be used before baking, or applied on top to your liking once the dish is finished and hot.
Bake for 30-40 minutes. Remove pan and shake it lightly to make sure the eggs are cooked and jiggling is minimal. Wait 3-5 minutes, then cut it into squares and serve. Homemade salsa makes a great addition to this dish.
We ate it with a slice of wheat-free Dimpflmeier toast, which I happen to be mildly obsessed with.
The best thing about this recipe? Makes a great breakfast, lunch or dinner!