2 eggs, whole
2 egg whites
splash milk
1/2 cup cherry tomatoes sliced in half
1/4 cup corn
2 large asparagus stalked chopped into 1 inch pieces
1 garlic clove, minced
2 tablespoons mozzarella, optional
1 handful arugula (or spinach)
2 tablespoons Olive oil
Salt and Pepper
Preheat oven to 400. In a bowl, whisk together the eggs, whites, milk, and a big pinch of salt and pepper. Meanwhile, in a 9 inch pan (a skillet is great for heat distribution), warm the olive oil, and add the corn and garlic, and saute until slightly golden. Add the tomatoes and let them cook until just warmed, about 1 minute. Add the egg mixture and the asparagus, and cook for a minute or two until the frittata is just set. Sprinkle with cheese and Pop in the oven for 7-9 minutes (don't cover). Carefully remove the frittata and place it on a plate. Gently toss the arugula in some olive oil and top the frittata. Slice it up while still warm and serve with you favorite whole wheat toast.