This egg white frittata makes a beautiful centerpiece for a light meal, brunch, or buffet. The salmon offers quality protein with Omega 3’s and the nutrient dense asparagus provides anti-inflammatory and anti-oxidant benefits. Add fruit salad and muffins and your family will say thank you! Serves 4

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Recipe Ingredients

• 8 egg whites (1 cup egg substitute)
• ¼ teaspoon each salt and freshly ground black pepper
• ½ cup low-fat half-and-half
• ¼ cup grated Parmesan cheese
• ½ pound salmon, cut into ½-inch dice
• 1 teaspoon lemon zest
• 1 teaspoon olive oil
• 1 clove garlic
• 1 bunch (1 lb) asparagus cut in ½-inch pieces

Recipe Directions

1. Preheat oven to 350°F
2. In a medium bowl, whisk egg whites well. Season with a pinch of salt and pepper and whisk in half-and-half, cheese, salmon and lemon zest.
3. In a medium-sized skillet with ovenproof handle, heat olive oil over medium-high heat. Sauté asparagus and garlic until barely tender, about 5 minutes. Spread out asparagus and pour in egg mixture. Lower heat to medium. Cook for 5 minutes to allow bottom crust to form.
4. Place in oven for 10 minutes to allow top to cook. Turn on broiler for 2 minutes to brown the top.

Per serving:    196 calories,  25g protein, 8g carbohydrate, 3g fiber, 7g fat, 2g saturated fat, 3g mono fat,  33mg cholesterol, 423mg sodium