Leah Stephens Breakfast Frittata



-      Toss asparagus in olive oil and grill in a cast iron skillet; once grilled, removed to a separate plate and top with 1 tablespoon Parmesan cheese

-      In a separate cast iron skillet, heat 2 tablespoons of oil and butter

-      Add mushrooms, thyme, garlic and egg whites

-      Season with salt and pepper to taste

-      Add tomatoes, parsley and Parmesan cheese to skillet

-      Once eggs are cooked, slide omelet onto a plate, and top with asparagus

  • 4 egg whites
  • 3 cremini mushrooms
  • 3 cloves of garlic, minced
  • 1 bunch of asparagus
  • ½ tomato, diced
  • 2 sprigs of fresh thyme, crushed
  • 3 tablespoons of olive oil
  • 2 tablespoons Parmesan cheese
  • 2 tablespoons chopped parsley
  • 1 ½ teaspoon chopped fresh thyme
  • 1 tablespoon of butter
  • Salt and pepper to taste


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