SUMMER FRITTATA
Makes 4 servings
Nutrition per serving: 240 calories, 19g protein, 12g carbs, 14g fat
6 large eggs
6 large egg whites
Salt and pepper
Olive oil to coat pan
6-8 spears asparagus sliced into 1-inch pieces
8 mushrooms, quartered
1/4 cup sun-dried tomatoes, sliced
1 baked sweet potato, cold and cubed whithout skin
1. Preheat oven to 450°F
2. Mix eggs in a bowl with a pinch of salt and pepper
3. Lightly drizzle pan with olive oil and heat on medium.
4. Add asparagus and mushrooms; saute
5. Add su-dried tomatoes and potato; mix
6. Pour in eggs and heat until edges set.
7. Transfer pan to oven until center of frittata has set (about 12 minutes)
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