- Total Time
This frittata highlights some of spring’s best vegetables, deliciously seasoned with fresh lemon juice, zest and dill.
egg white(s)6 large
dill3 Tbsp, fresh, or to taste
table salt½ tsp, or to taste
black pepper¼ tsp, or to taste
cooking spray3 spray(s), divided
uncooked asparagus½ pound(s), cut into bite-size pieces
uncooked sugar snap peas½ pound(s), trimmed, sliced in half
lemon(s)1 item(s), juiced and zested
- In a medium bowl, beat eggs and egg whites with dill, salt and pepper until frothy; set aside.
- Coat a large omelet pan with cooking spray; heat over medium-high heat. Add asparagus and sugar snap peas; sauté, tossing constantly, until tender crisp, about 2 minutes. Remove vegetables to another bowl and toss with lemon juice and zest; set aside.
- Off heat, coat pan with cooking spray again; heat over medium-high heat. When pan is hot, add egg mixture and then reduce heat to medium. Tilt pan to cover entire surface evenly with eggs; cook for 2 minutes. Top with vegetables; cook until eggs are set, tilting pan a few times so uncooked egg moves to sides of pan, about 2 to 3 minutes more. (Or finish under broiler if you are using an oven-safe pan). Slice into 4 pieces and serve.
- Serving size: 1 piece