Spring Onion Frittata

1. Heat oil in a sauté pan over medium high heat. Add shallot and garlic. Cook until translucent, about 5 minutes. Add asparagus, salt and pepper. Cook 5 minutes more, until the asparagus is tender and bright green. Set aside.
2. In a bowl, whisk eggs. Add green onion, chives, lemon zest, milk and cheese. Add cooked asparagus mixture. Mix to combine.
3. Pour into a 8-9” pie plate. Bake at 400’F for 20-25 minutes, or until the center is set.

Dietitian Notes/Substitutions:

- For a complete meal and to add even more vegetables, serve this frittata with a simple side salad dressed with oil and vinegar. Consider a slice of whole grain toast or fruit for some healthy carbohydrate.

- Experiment with your favorite vegetables. Tomato, leeks, broccoli and zucchini are all delicious additions to any frittata or quiche.

- For a lower phosphorus option, swap the whole milk with a plant-based milk without phosphorus additives. For even lower phosphorus, and more protein, use 4 whole eggs and 4-6 egg whites.