Serves: 5 servings
3 large eggs
4 large egg whites
5-6 stalks asparagus
1/2 cup part-skim shredded mozzarella
1/3 cup part-skim ricotta
1/2 tsp sea salt & coarse black peppercorn
1. In a small tray, lightly spray asparagus with cooking spray before sprinkling with salt and pepper, evenly coating on all sides. Set aside.
2. In large bowl, combine eggs, egg whites, and a few more dashes salt and pepper, whisking thoroughly before adding in ricotta and half of mozzarella. Again, whisk ingredients well, then transfer mixture to amply greased skillet. 3. Top with asparagus stalks and remaining mozzarella, then bake at 400 degrees in oven middle rack for 15 minutes until cooked through. 4. Allow to cool slightly, then immediately plate and serve.
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Christine Fischer of Cooking with Cakes may not be a pro chef, but that doesn't mean she's a mere novice in the kitchen. The self-taught culinarian — who's all for healthy, accessible recipes — knows that succumbing to your five-day bacon craving does not make you weak. It just makes you human.