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Asparagus and Bok Choy Frittata

A light, protein-rich frittata that works for breakfast, brunch, or even dinner.

Prep 5 min Cook 10 min Serves 6 Carbs 6 g Calories 130
Breakfast Low-carb High-protein Vegetable-forward
Asparagus and Bok Choy Frittata
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Ingredients

  • 2 tbsp olive oil
  • 1 bunch asparagus, chopped into bite-size pieces
  • 1 baby bok choy, chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups egg substitute
  • 2/3 cup reduced-fat mozzarella, shredded

Steps

  1. Preheat a large ovenproof skillet over medium heat.
  2. Add the olive oil, asparagus, bok choy, salt, and pepper. Cook for 2-3 minutes, stirring now and then, until the vegetables begin to soften.
  3. Whisk the egg substitute in a bowl. Preheat the oven to broil.
  4. Lower the heat and pour the egg mixture into the skillet. Gently lift the set edges with a spatula so the uncooked egg can flow underneath. Cook for 3-4 minutes until the sides are set and the top is still slightly runny.
  5. Sprinkle the mozzarella over the frittata and place the skillet under the broiler for 1-2 minutes, until the top is set and the cheese has melted. Slice into 6 pieces.