Mini Asparagus and Gruyere Frittatas
2 egg whites
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup 1 percent milk
1/2 cup (1.75 ounces) shredded Gruyère cheese
2 teaspoons fresh thyme leaves, finely chopped (optional)
1 tablespoon olive oil
1 shallot, minced
3/4 bunch asparagus, cut into 1-inch pieces, or 2 cups other green vegetable
Heat oven to 375 degrees. Coat a 12-cup muffin pan with cooking spray.
In a large bowl, whisk the eggs and whites. Stir in the salt, pepper, milk, cheese and thyme. Set aside.
In a small sauté pan, heat the oil over high heat. Add the shallot and sauté 1 minute. Add the asparagus and sauté 5 minutes more, until bright green. Allow to cool slightly, then add to egg mixture. Pour evenly into wells of the prepared pan and place in the middle of the oven. Bake 23 minutes, until the tops are golden and a toothpick inserted in the middle comes out clean. Allow to cool slightly, then pop out of the pan and serve. Makes 12.
Source: Adapted from “Eating in Color” (Stewart Taboori & Chang)
Per quiche: 77 calories (58 percent from fat), 5 g fat, (1.8 g saturated, 2.2 g monounsaturated), 98 mg cholesterol, 6 g protein, 2.3 g carbohydrate, 0.7 g fiber, 112 mg sodium.