Egg White Frittata with Asparagus

Ingredients

• 1 pound asparagus (tough lower stalks trimmed)
• 2 tablespoons finely chopped shallot
• 1 quart pasteurized egg whites ((or from approximately 2 dozen eggs))
• 1/4 cup heavy cream
• 4 ounces soft goat cheese or feta cheese (crumbled)
• 2 tablespoons chopped fresh chives (or green onions)
• Kosher salt and freshly ground black pepper

Instructions

1. 1

   Preheat the oven to 400 (200 C) degrees. Lightly coat a 3-quart baking dish with oil.

2. 2

   Set aside 5 or 6 whole asparagus spears. Chop the rest into ½-inch pieces. Arrange the chopped pieces and the shallot in the bottom of the dish.

3. 3

   Whisk the egg whites, cream, cheese, chives, ¾ teaspoon salt and about 8 grinds of black pepper in a large bowl until well combined. Pour into the baking dish. Arrange the remaining asparagus spears on top.

4. 4

   Bake 30-35 minutes, until the frittata is puffed, golden on the edges and the center is set.

5. 5

   Cool about 10 minutes before slicing. Serve warm or at room temperature.