Sasha's Kitchen: Asparagus Feta Cheese Egg White Breakfast Frittatas

I was going to post a recipe for my amazing chewy peanut butter chocolate chip cookies.  However, the cookies were consumed in record time, and the photos accidentally were deleted from my camera.  I am not happy about this!  So, I am going to have to make a new batch of those cookies tomorrow (yes, they were that good) and save that post for next week.  In the meantime, I am sharing a less sexy, but perhaps healthier recipe for the egg white frittatas that I made for my husband and I for a quick and easy breakfast this morning.  I'm not much of an omelet maker.  I've gotten some requests to share omelet making techniques on this site, but that is going to require further reading on my part since I always have difficulty flipping my omelets and getting a lovely shape.  But my frittatas are always beautiful, perfect and loaded with yummy cheeses and vegetables.  I usually use whatever cheese and fresh vegetables I have left around the house, so this morning I prepared a simple pair of frittatas using egg whites, asparagus and feta cheese.  I used egg whites here that I had left over from making tiramisu for a dinner party that we are hosting tonight (tiramisu uses only the egg yolks).


Sasha's Quick Asparagus Feta Cheese Egg White Breakfast Frittata
6 egg whites (separated from the yolks)
4 stalks of asparagus, chopped into small pieces
1/4 cup feta cheese

Combine all of the ingredients together and fill two small souffle ramekins.  Be sure to butter the ramekins or spray with PAM before filling with the frittata mixture.  Bake in an oven preheated to 350 degrees for about 30 minutes.  Test with a toothpick to make sure they are done.  These are perfect for a weekend breakfast or a first course for brunch.

Frittata