Asparagus and egg frittata
Phase 2 recipe
6 stalks pencil-thin asparagus
Green onions to taste
2tablespoons MCT oil
Salt and freshly ground pepper to taste
Garlic to taste
Dash of Onion powder
Dash of Garlic Powder
1 egg white
Remove and discard the tough lower ends of the asparagus. Wash and cut the spears into 1-1/2-2 inch lengths. In a heavy skillet, sauté the asparagus spears in MCT oil, sprinkling them lightly with salt. Cover the pan and cook over medium hear, stirring occasionally, until asparagus is tender but still firm, about 3 minutes.
Add the green onion to the asparagus, cook for 5 minutes on low.Beat the eggs lightly in a bowl, with salt and pepper. Add the eggs to the asparagus, scrambling the mixture lightly with a fork. Cook 2 minutes or less, depending on the texture desired.
How is this P2 if it has whole eggs in the recipe?
From Pounds & Inches:
Very occasionally we allow egg – boiled, poached or raw -to patients who develop an aversion to meat, but in this case they must add the white of three eggs to the one they eat whole.