Ingredients for 6 servings persons
Slender asparagus stalks - 10
Roasted red pepper, chopped - 1/2 cup
Large eggs - 3
Large egg whites - 4
Cooked, cooled white rice -1 cup
Parmesan cheese, grated - 1 tbsp.
Fresh basil, minced - 1 tbsp.
Fresh thyme, minced - 3/4 tsp.
Salt - 1/2 tsp.
Freshly ground pepper to taste
Balsamic vinegar about - 3/4 tsp.
Trim asparagus and cook until crisp-tender. Cool to room temperature. Blot roasted peppers dry. Set vegetables aside.
Whisk together whole eggs, egg whites, rice, cheese, basil, thyme, salt and pepper. Fold in red peppers.
Coat a 10-in. nonstick ovenproof pan with cooking spray; add egg mixture and cook over medium heat until set about halfway. Do not stir scrambled eggs but lift cooked edges occasionally to let uncooked egg slide under cooked portion.
Arrange asparagus spears in radial design over top. Transfer pan to oven and bake at 400F until set, 8 to 10 minutes.
Carefully slide frittata onto platter; brush lightly with balsamic vinegar. Cut into wedges; serve hot or at room temperature.
Nutrition per serving: Calories, 97; Fat, 2.97g (28% calories from fat); Protein, 7.35g; Carbohydrates, 10g; Sodium, 282mg; Cholesterol, 107mg