4 fresh asparagus spears, trimmed and cut into ½-inch pieces
2 Tablespoons minced shallot
2 teaspoons minced fresh dill (or ½ teaspoon dried)
⅛ teaspoon salt
⅛ teaspoon black pepper
1 Tablespoon fat free sour cream
1 teaspoon black caviar or capers
Instructions
Whisk together egg whites and egg in small bowl until blended; set aside.
Heat oil in 8-inch nonstick skillet over medium heat. Add asparagus and shallot; cook stirring often, until vegetables are softened, about 3 minutes. Stir in dill, salt, and pepper.
Add egg mixture and cover skillet. Reduce heat to low and cook, undisturbed, until the bottom of frittata is firm, about 6 minutes. Transfer to plate; top with sour cream and caviar or capers.
Per serving: (serves one) 198 calories; 10 grams total fat; 2 grams saturated fat; 0 grams trans fat; 248 mg Chol; 571 mg Sod; 11 grams carb; 3 grams sugar; 2 grams fiber; 17 grams protein; 85 mg calcium; and 5 points on the Weight Watchers program.
Recipe by The Culinary Cellar at https://theculinarycellar.com/cooking-solo-for-memorial-day/