Asparagus Frittata


6 egg whites

2 whole eggs

3 tsp olive oil

2 cups chopped asparagus

1 cup sliced tomato

1 tbsp. chopped garlic

¼ cup diced shallots

 2 cup fat free cottage cheese

2 tbsp. fresh thyme, chopped

½ tsp salt

¼ tsp black pepper



Preheat oven to 375.  Lightly coat an 8x8 baking pan with olive oil cooking spray.  In large bowl, combine the egg whites and whole eggs, set aside.  Heat 3 tsp. of the oil in a large non-stick skillet over med-high heat.  Add the shallots, garlic and asparagus and cook for 5 minutes or until the veggies are soft.  Transfer to a baking sheet to cool.  Whisk the reserved eggs.  Add the cottage cheese and whisk again until smooth.  Stir in the thyme, salt, pepper and cooled veggies.  Pour into prepared pan.  Cover the top of the egg mixture with the sliced tomatoes. Bake 35-40 minutes or until just set.  Serve immediately.