8 spears asparagus (~1” cut segments, 3 per spear)
12 strips orange bell pepper (thin strips)
12 strips roasted red peppers (thin strips)
Pinch of Kosher salt
Pinch of black pepper
Chives (1-2 sticks chopped)
PREP TIME: 12 minutes
COOK TIME: 30 minutes
Preheat oven to 335 degrees F.
In an oven-safe 10” skillet, on medium heat, cook red onion and garlic in grape seed oil until translucent.
In medium mixing bowl vigorously whisk egg whites and skim milk, then fold in mozzarella.
Once onions and garlic are cooked, pour in egg mixture into pan, stir together quickly, then place pan in oven. Bake for 25-28 minutes. Turn out egg white frittata onto cutting board.
Meanwhile, in a medium skillet, on medium heat, cook mushrooms in oil until caramelized, 3-4 minutes, turn heat to low and add asparagus and bell pepper, cook for 2-3 more minutes. Turn off heat, add peppers and season with salt and pepper.
To serve, cut frittata into quarters. Top each quarter equally with the vegetable medley and jerky. Garnish with a sprinkle of chives.
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