Asparagus and Mushroom Frittata

For many, the thought of Agaricus Bisporus in one's kitchen is a dreadful one. I shared that view just a few months ago but, this morning, I made a rather tasty frittata with them as a star ingredient.  This will take a bit longer than just whipping up bacon and eggs but, adding some vegetables from the fridge will give you something that is way better.

Here is what you will need on your cutting board (makes four, 3 Weight Watchers points plus servings), plan on 15 minutes to prep and cook this.

• 3 Large Eggs
• 1-1/2 cups Egg Whites
• 1/2 Pound Uncooked Asparagus
• 1/2 Pound Agaricus Bisporus (white button mushrooms)
• 1 Lemon
• 3 Tablespoons Fresh Dill
• 1/2 Tablespoon Salt, to Taste
• 1/4 Tablespoon Pepper, to Taste
• Flavorgod 'Everything' Seasoning 

1. PREP WORK: Cut the asparagus into bite sized pieces. Remove the stems from the mushrooms, thinly slice the heads and small dice the mushroom stems. Using a zester, zest the lemon, avoiding the white pith if possible and juice the lemon. Roughly chop the dill into small pieces. In a medium bowl, whisk the eggs, egg whites, dill, salt, and pepper until frothy. Set aside.

2. COOK THE VEGGIES: Coat a large skillet with cooking spray and heat over medium-high heat. Add the asparagus and mushrooms and saute, tossing frequently. Season with 'Everything' seasoning and cook about two minutes. Remove the veggies to another bowl and toss with the lemon zest and juice.

3. COOK THE EGGS: Re-coat the skillet used to saute the veggies with cooking spray and heat over medium-high heat. When the pan is hot, add the egg mixture and reduce the heat to medium. If needed, tilt the pan to coat the entire surface evenly with egg and cook for approximately two minutes. Add the veggies to the top of the eggs and cook until the eggs are set, about two or three more minutes (you can either keep tilting the pan to move the uncooked eggs to the sides of the pan or, if using an oven safe pan, you can finish under the broiler).

Once plated, I garnished with some fresh grated Parmesan cheese and served with a couple slices of turkey bacon (bringing our total Points Plus value to 7 points). Though I used asparagus and mushrooms, the beauty of this dish is that it will pair with just about any veggie you need to use up in the fridge - so your selections are all up to your own tastes and what you have stocked.

Eat Well My Friends...