Recipes & Kitchen  

Asparagus and Sun-Dried Tomato Frittata | Clean Eating Kitchen with Jan D’Atri

Create an asparagus and sun-dried tomato frittata with RM culinary chef, Jan D’Atri.

Asparagus & Sun-Dried Tomato Frittata


  • Zero-calorie non-stick cooking spray
  • 6 egg whites
  • 3 cups of asparagus cut into 1-inch lengths
  • 8 sun-dried tomatoes chopped in half
  • 2 tbsp. of basil
  • ¼ teaspoon of salt
  • ⅛ teaspoon of pepper


  1. Heat oven to 425°F. Coat baking dish with zero-calorie non-stick cooking spray, set aside.
  2. Heat large pan over medium heat and spray with zero-calorie non-stick cooking spray. Add asparagus and cook for 2-3 minutes. Remove from heat.
  3. Whisk egg whites in a bowl, stir in sun-dried tomatoes and asparagus. Add basil, salt, and pepper.
  4. Spoon mixture into baking dish.
  5. Bake for 12-14 minutes, until firm in the center. Enjoy!

About 2 servings

Video Transcript

A Mediterranean diet can be just as delicious without the carbs and calories. This asparagus and sun dried tomato frittata is the perfect example. See dieting can be delicious. Hired Sandi Autry and this is clean eating the Red Mountain way I tasty fritatta is such a satisfying meal, especially when it’s loaded up with some of your favorite veggies. Here’s what you’ll need. Six egg whites I always go for the extra large, three cups of fresh asparagus, some sun-dried tomatoes, and fresh basil. Let’s start with the asparagus. Chop them into bite sized pieces about a half inch long. Then in a hot skillet with some zero-calorie cooking spray pan grill the asparagus until they’re cooked but still firm. You can add a little water during the cooking process and some seasonings like garlic salt, that remember to check the ingredients. Sometimes there’s sugar added to spices. These look perfect. So it’s on to the next step. Chop about eight sun dried tomatoes in half or in strips. These are definitely flavor bombs along with fresh basil. Both will give this frittata that classic Mediterranean flavor. I’ve got two tablespoons of basil that I’ll chop fine. Now the eggs. This is an egg white only frittata so I’m taking six eggs and separating them. Then whisk the whites until they’re light and frothy. Now add in those tasty pan grilled asparagus, the sun-dried tomatoes and the basil as well as a little pepper and salt. Give it all a good stir and then pour the mixture into a casserole dish coded with zero calorie cooking spray. You can bake it in your oven at 425 degrees for about 15 minutes. Or if you have a convection air fryer oven like this one from Cuisineart. It cooks up in about 10 minutes. I call this my Easy Bake oven and I am obsessed with it. And there you have a simple and very healthy meal. Just serve yourself a nice portion. Oh yes please. And enjoy a dish as guilt free as it gets asparagus and sun-dried tomato frittata. For more great recipes for clean eating the Red Mountain way, visit Red Mountain weight

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Author Image

Jan D’Atri is Red Mountain’s official Culinary Chef, providing patients with a variety of instructional videos regarding how to cook healthy meals.

With an extensive background in the food industry as a restaurant owner, gourmet food distributor, and cookbook author,  Jan’s expertise is in high demand. In fact, she has been featured in various Phoenix media outlets including radio host on 92.3FM KTAR, Arizona Midday, Sonoran Living, Phoenix Magazine, and more.

Watch more delicious recipes from our RM Clean Eating Kitchen series with Red Mountain’s Culinary Chef, Jan D’Atri and learn to eat clean the Red Mountain Way!