Egg White Frittata with Asparagus and Parmesan

Ingredients

• Egg whites 6 large
• Asparagus 1/2 cup chopped
• Parmesan cheese 2 tbsp grated
• Olive oil 1 tsp
• Salt to taste
• Pepper to taste

Method

1. Prepare the asparagus. Wash the asparagus thoroughly under cold water. Trim off the woody ends and chop the asparagus into small, bite-sized pieces (about 1-inch long).
   Tip: If the asparagus stalks are thick, peel the lower part slightly to ensure tenderness.
2. Cook the asparagus. Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat. Add the chopped asparagus and sauté for about 4-5 minutes until tender but still slightly crisp. Season lightly with salt and pepper.
   Tip: Avoid overcooking to keep the asparagus vibrant and maintain its nutrients.
3. Whisk the egg whites. While the asparagus cooks, crack the 6 large egg whites into a bowl. Whisk them gently with a pinch of salt and pepper until slightly frothy. This will help make the frittata fluffy.
   Tip: Use a fork or a whisk and don’t overbeat; just mix until combined.
4. Combine and cook the frittata. Pour the whisked egg whites over the cooked asparagus in the skillet. Reduce the heat to low and cook gently without stirring. Sprinkle the grated Parmesan cheese evenly over the top. Cover the skillet with a lid and cook for about 7-8 minutes until the egg whites are set and the cheese melts.
   Tip: Cooking on low heat prevents browning and keeps the frittata tender.
5. Serve. Once the frittata is fully cooked and set, carefully slide it onto a plate. Optionally, add extra freshly ground pepper or a small drizzle of olive oil before serving.
   Tip: Use a spatula to loosen the edges gently before removing to avoid breaking.

Pro tips

• Use a non-stick skillet to prevent the frittata from sticking and breaking.
• Covering the pan helps cook the top evenly without flipping the frittata.