Any time you add olive oil, salt, and pepper to asparagus, you’re off to a delicious start. This dish calls for both whole eggs and egg whites, which cuts down on the calories but not on the flavor. Feta is also a low-fat, low-calorie cheese. So no excuses—a slice of this light vegetable delight will be irresistible to any mother.

　　

Ingredients

serves 4 to 6

　　1 tablespoon olive oil

　　1 small bunch (1/2 pound) asparagus, trimmed, cut on the diagonal into 1/2-inch pieces

　　Kosher salt and freshly ground black pepper

　　3 or 4 green onions, thinly sliced

　　6 large eggs

　　6 large egg whites

　　1/2 cup crumbled feta cheese

　　2 tablespoons chopped fresh chives

　　

Step 1

Adjust a rack to the upper position, about 5 inches below the broiler, and preheat the broiler.

　　

Step 2

Heat the olive oil in a heavy ovenproof 10-inch nonstick skillet set over medium heat. Once it’s hot, add the asparagus and sauté until slightly tender, about 4 minutes. Season with salt and pepper, and toss in the green onions; sauté until they’re soft, another 2 minutes.

　　

Step 3

Whisk the eggs and egg whites together in a medium bowl. Stir in the feta and chives until combined. Add the egg mixture to the skillet, and cook over medium heat, folding, until the eggs begin to set but there is still a slight wetness to them. Place the skillet under the broiler, and cook until the frittata is puffed and golden, about 4 minutes. Let rest for 5 minutes before sliding out of the pan and slicing into wedges.

　　Reprinted with permission from The Neelys' Celebration Cookbook by Pat and Gina Nelly. Copyright © 2011 by Pat and Gina Nelly with Anna Volkwein. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved.Pat and Gina Neely are restaurateurs, best-selling authors, popular speakers, and hosts of the Food Network hit series Down Home with the Neelys. They recently opened their first New York City restaurant, Neely's Barbecue Parlor. They live with their daughters in Memphis, where they enjoy cooking at home with family and friends.Ann Volkwein is a best-selling food and lifestyle author based in New York City and Austin, Texas. Her previous books include: The Arthur Avenue Cookbook, Chinatown New York, Mixt Greens (with Andrew Swallow), and, with Guy Fieri: Diners, Drive-Ins, and Dives; More Diners, Drive-Ins, and Dives; and Guy Fieri Food.