Asparagus-dill frittata with caviar
4
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 1 • Difficulty: Easy
This delicious, springtime frittata comes together in just 10 minutes and is perfect to make for one. You use the broiler for this recipe to let the eggs set quickly, but be sure to keep an eye on it since broilers can vary in intensity and you don't want to overcook your breakfast or brunch. Err on the side of cautious when it comes to your broiler. Don't want to spring for some caviar to serve on top of this frittata? Totally understandable! Feel free to sprinkle it with a tablespoon of capers or chopped black olives to add a pungent, salty flavor at a fraction of the cost.
Ingredients
Egg whites
2 large
Egg(s)
1 large egg(s)
Table salt
0.25 tsp
Black pepper
0.25 tsp
Olive oil
1 tsp
4 undefined
Shallot(s)
2 Tbsp, chopped
Dill
2 tsp
Reduced fat sour cream
1 Tbsp
Caviar
5 gm
Instructions
1
In small bowl, whisk together egg whites, egg, 1⁄8 tsp salt, and 1⁄8 tsp black pepper until frothy. Set aside.
2
Preheat broiler. In small ovenproof skillet over medium heat, warm oil. Add asparagus and shallot; cook, stirring often, until vegetables are softened, about 3 minutes. Stir in dill, remaining 1⁄8 tsp salt, and remaining 1⁄8 tsp black pepper.
3
Add reserved egg mixture and cover skillet. Reduce heat to low and cook, undisturbed, until bottom of frittata is firm, about 4 minutes. Under broiler 6 inches from heat, place skillet, uncovered, and cook until top is browned and eggs are set.
4
Transfer frittata to plate; top with sour cream and caviar.
5
Serving size: 1 frittata
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