Any time you add olive oil, salt, and pepper to asparagus, you’re off to a delicious start. This dish calls for both whole eggs and egg whites, which cuts down on the calories but not on the flavor. Feta is also a low-fat, low-calorie cheese. So no excuses—a slice of this light vegetable delight will be irresistible to any mother.
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Adjust a rack to the upper position, about 5 inches below the broiler, and preheat the broiler.
Step 2
Heat the olive oil in a heavy ovenproof 10-inch nonstick skillet set over medium heat. Once it’s hot, add the asparagus and sauté until slightly tender, about 4 minutes. Season with salt and pepper, and toss in the green onions; sauté until they’re soft, another 2 minutes.
Step 3
Whisk the eggs and egg whites together in a medium bowl. Stir in the feta and chives until combined. Add the egg mixture to the skillet, and cook over medium heat, folding, until the eggs begin to set but there is still a slight wetness to them. Place the skillet under the broiler, and cook until the frittata is puffed and golden, about 4 minutes. Let rest for 5 minutes before sliding out of the pan and slicing into wedges.
