Recipes & Kitchen  

Asparagus & Sun-Dried Tomato Frittata

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

Choosing Quality Asparagus

The first indicators of quality asparagus are the tips. They should be firm and springy, not tired-looking or semi-decomposed. If the tips are fresh, the rest of the spears likely are, too.