ggs are fairly easy to digest and cook up quickly, which are desirable properties when you haven't eaten for a day.

Ingredients:

• 1 tablespoon Napa Valley organic olive oil, divided
• 1 1/2 Melissa's organic onions, finely chopped
• 1 medium portobello mushroom, diced
• 2 large white mushrooms, diced approximately the same size as the Portobello
• 12 asparagus spears, trimmed and peeled
• 2 cloves garlic, chopped
• 2 green onions, green parts only, finely chopped
• 3 Eggland's Best eggs
• 4 egg whites
• 1 tablespoon grated Reggiano Parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• -olive oil spray

Instructions:


1. Preheat the broiler. Heat 2 teaspoons of oil in a medium sized ovenproof skillet (not a non-stick pan). Add the onion and cook 3 minutes over medium heat. When onions are clear, add mushrooms and continue to sauté.

2. Meanwhile, bring a small amount of water to a boil in a pot. Add the asparagus and cook 3 minutes. Drain and let cool. Slice spears into thirds.

3. Just before onions and mushrooms are done, add the garlic and sauté for 30 seconds. Remove from heat and stir in the green onions. Let cool for a few minutes.

4. In a medium bowl beat the eggs and egg whites together. Add the asparagus, onions, and mushrooms. Season with parmesan cheese and salt and pepper.

5. In the same skillet used for the onions, add remaining teaspoon of oil and spray bottom and sides well with olive oil spray. Heat over medium-low heat. Pour egg mixture on top and let set on the bottom and through the middle, lifting the bottom occasionally to let uncooked egg run underneath. Once set, after about 5-7 minutes, place pan in broiler for 1-2 minutes, until top is set. Carefully place a plate on top of pan and flip frittata over on to plate. Slice in four like a pizza and serve.