Asparagus and Egg White Frittata

This frittata is a very healthy option, especially for those who are trying to lower cholesterol intake.

Serves: 10Hands-on: 20 minutesTotal: 40 minutesDifficulty: Easy

Serves: 10


  • 2 Tbsp. olive oil, divided
  • 1 lb. fresh asparagus
  • 1 large tomato
  • 1 package (8 oz.) mushrooms
  • 18 egg whites
  • 1 medium yellow onion, peeled and minced
  • 1⁄2 cup shredded Cheddar cheese


  • Preheat the oven to 350°F. Lightly grease a large baking pan with 1 tablespoon of the oil. Clean the asparagus and break off the tough ends. Dice the tomato. Wipe the mushrooms clean with a damp cloth and thinly slice.
  • In a large bowl, whip the egg whites with an electric mixer until stiff peaks form.
  • Heat the remaining oil over medium heat in a large frying pan. Add the onions, stir, and cover. Cook for 3 to 5 minutes until the onions are soft.
  • Meanwhile, blanch the asparagus in boiling water for about 3 minutes until just tender. Shock in ice water and drain.
  • Place onions, asparagus, tomatoes, and mushrooms in the prepared baking pan. Pour the egg whites over the top to cover all the ingredients. Sprinkle with the cheese.
  • Bake for 20 minutes uncovered until the egg is thoroughly cooked.