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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