Photo by Neil Hazle

Got a laptop and a cellphone? We bet you like portable things, which is why you'll love these springtime asparagus mini-frittatas from Skinny Chicks Don't Eat Salads. These healthy, quick breakfasts are a great option to grab on your way out the door.

Serves: 4

Ingredients
9 egg whites (crack and strain yolks from farm fresh eggs)
3 whole eggs
2 tbsp half and half (or just eyeball it)
1/2 lb asparagus, trimmed, blanched and cut into 1 inch pieces
1 small onion, diced
2 mini red bell peppers, julienne
2 mini orange bell peppers, julienne
1/4 cup Romano cheese, shredded
1 tbsp. extra virgin olive oil
Salt to taste
Pepper to taste
Cooking spray

Preparation
1. Preheat oven to 375°.
2. Wash and trim ends off asparagus. Boil asparagus until tender, approximately 6 minutes, blanch in ice water, pat dry, and cut in to 1 inch long pieces. Set aside.
3. Beat egg whites, whole eggs and Romano cheese in a medium sized mixing bowl.
4. Coat one 12 cup muffin tin with cooking spray. Otherwise use two six cup muffin tins. I have personally found that the aluminum muffin tins from the grocery store make perfectly baked mini frittatas.
5. Sauté onion, peppers and asparagus on a large frying pan with one tablespoon olive oil. Use salt and pepper to taste.
6. Place vegetables into each muffin tin half way to the top. Next, slowly pour egg mixture 3/4 of the way up (to allow for rising).
7. Bake at 375° for approximately 15 minutes or until a toothpick comes out clean when pierced into the frittata.

Nutrition Facts per serving (Serving size: 3 mini fritattas): 171 calories, 16 g Protein, 7 g Carbs, 9 g fat

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-- Amanda Chamberlain

See More: Dinner , Food & Recipes