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A 4-Ingredient Breakfast To Love

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.
1Photo: Courtesy of Cooking With Cakes.
Eggs are one of my favorite fitness foods for summer, with protein and healthy fats to keep me fit and full all season long. This year, I'm all about the frittata. Frittatas are like an omelet without the leg-work, making them the perfect quick-fix meal any time of day. You can endlessly mix and match ingredients and flavors, but one of my favorites is this cheesy, veggie-packed ricotta & mozzarella frittata with asparagus. With only four ingredients, a blend of eggs & egg whites, and less than 30 minutes of prep, this light and lean dish is a winner. Perfect for breakfast, brunch, or even dinner, this is one easy, tasty recipe you don’t wanna miss.
2Photo: Courtesy of Cooking With Cakes.
Ricotta & Mozzarella Asparagus Frittata
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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