Seasoned asparagus frittata

Gluten Free Low Sodium

Be a smarty – eat your eggs! Eggs are rich in choline, a mineral that may promote memory and your ability to learn.


2 large eggs, egg whites only
2 large eggs
1/2 teaspoon dried dill
1 tablespoon 2% milk
1 1/2 tablespoons canola oil
12 asparagus spears, cut on a diagonal into 1-inch pieces
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh tarragon
*optional: smoked gouda cheese


  1. Separate the whites from the yolks of 2 large eggs and pour the whites only into a small mixing bowl. Then crack 2 whole eggs (whites and yolks) into the mixing bowl. Add the dill and milk. Beat with a fork until well-blended.
  2. In a medium skillet, heat oil over medium-high heat. Once oil is heated, add egg mixture (made in step 1), asparagus, chives and tarragon. Cook for 3 to 5 minutes, until egg mixture is mostly set. Cut the frittata in half, flip each half and cook for another 2 to 4 minutes.
  3. Remove frittata halves from skillet, garnish with gouda cheese* and serve warm.

Makes 2 servings

Recipe contains: eggs, milk

Carb choices per serving: 0

*Option not included in nutrition facts.

First Published: 04/13/2015
Last Reviewed: 04/13/2015

bundle of asparagus with eggs
Substitute your favorite cheese* in this recipe or go without if you’re trying to cut back on calories, fat or sodium.
seasoned asparagus frittata label