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Photo of Asparagus-dill frittata with caviar by WW

Asparagus-dill frittata with caviar

2
Points®
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
1
Difficulty
Easy
Don’t want to spring for the caviar to serve on top? Sprinkle the frittata with a tablespoon of capers or chopped black olives to add a pungent, salty flavor.

Ingredients

Egg whites

2 large

Egg

1 large egg(s)

Table salt

¼ tsp, divided

Black pepper

¼ tsp, divided

Olive oil

1 tsp

Asparagus

4 spear(s), medium, trimmed and cut into 1/2-inch pieces

Shallot

2 Tbsp, chopped, minced

Dill

2 tsp, fresh, minced, or 1/2 tsp dried dill

Reduced fat sour cream

1 Tbsp

Caviar

⅓ Tbsp, black (1 teaspoon)

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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