1 1/2 tbsp. extra virgin olive oil
1 heaping tbsp. minced garlic
1 cup asparagus, cut into 1-inch pieces
1 cup diced mushrooms
3 egg whites
1/2 cup grated parmesan cheese
Salt and pepper, to taste
Preheat the broiler to low.
Heat a large skillet over medium heat. Add the olive oil and garlic, making sure to cover the entire bottom of the pan. Heat for 1 to 3 minutes, until fragrant. Add the asparagus and mushrooms. Saute for another 3 to 5 minutes, until vegetable are slightly cooked. Whisk together the eggs and egg whites in a small bowl. Add to the skillet. Continue cooking the frittata until almost cooked through.
Sprinkle the parmesan cheese over the frittata. Place the skillet under the broiler, and broil until the cheese is melted and golden brown. Serve with toasted Ezekiel bread to round out the meal!