Asparagus-Leek Frittata Breakfast

• 3 ounces fresh asparagus, chopped
• 1/4 cup leeks, fresh, chopped
• 1/4 cup mushrooms, sliced
• 1 egg, large
• 2 egg whites, uncooked
• 2 tablespoons Fontina cheese, diced
• 1/8 teaspoon black pepper
• 1 1/2 teaspoons Parmesan cheese
• 6 fluid ounces orange juice

Preparation

• Preheat broiler.
• Trim asparagus and cut on diagonal into 1 inch pieces.
• Spray a broilerproof nonstick skillet with cooking spray and place over medium heat.
• Sauté leeks for about 3 minutes; add asparagus and mushrooms and sauté until tender.
• Meanwhile, in a small bowl, whisk egg, egg whites, 1 tablespoon of the Fontina cheese and the black pepper.
• Add egg mixture to skillet; reduce heat to medium-low. Cook until almost set.
• Remove skillet from heat, sprinkle with remaining Fontina cheese and Parmesan cheese.
• Heat under broiler until egg is set, frittata is puffed and cheese begins to bubble, about 4 minutes.
• Allow to sit for a minute or two before inverting onto a serving plate.
• Enjoy with a glass of orange juice.
• TIP:
• Freshly grated or shredded Parmesan cheese works best in this recipe.

 Calories 300