Amount of calories: 100 calories per serving
1⁄2 tablespoon extra virgin olive oil 1⁄2 cup thinly sliced onion 1 clove garlic, minced 1 teaspoon chopped fresh thyme 12 cooked asparagus stalks, cut into 2-inch pieces 1⁄2 medium tomato, seeded and diced 11⁄2 cups liquid egg whites 1⁄2 teaspoon salt 1⁄2 teaspoon pepper 1⁄2 cup freshly grated reduced-fat Parmesan cheese nonstick cooking spray
Method of Preparation
Heat the olive oil over medium heat in a nonstick, ovenproof frying pan. Add the onion, garlic, and thyme. Saute until the onion is soft but not brown. Add the asparagus and cook for a minute longer. Add half of the tomato and stir a few times. Remove the vegetables and wipe out the pan. Turn on the broiler. In a mixing bowl, beat the egg whites, salt, pepper, and cheese together. Spray the same frying pan with nonstick cooking spray and heat on medium. Pour in the eggs and scatter the vegetables on top of the eggs. Turn the heat to low and cook 5–8 minutes until the frittata is golden brown on the bottom. Place the frittata under the broiler and cook until firm, about 5 minutes. Slide onto a plate and garnish with the remaining chopped tomato.