tsp. chopped fresh thyme

/2 medium tomato, seeded and diced

2 cooked asparagus stalks, cut into 2-inch pieces

large eggs

tsp. salt

tsp. pepper

cup freshly grated Parmesan cheese

Heat 1 Tbsp. (15 ml) of the olive oil over medium heat in a 9 to 10-inch, preferably

nonstick, ovenproof frying pan. Add the onion, garlic and thyme. Sauté until the onion is

caramelized. Add the asparagus and cook for a minute longer. Add half of the tomato

and give a few stirs. Remove the vegetables and wipe out the pan.

Turn on the broiler. While it is heating, beat the eggs, salt, pepper and cheese together.

In the same frying pan, heat the remaining oil over medium heat. Pour in the eggs and

scatter the vegetables on top of the eggs. Turn the heat to low and cook until the frittata

is golden brown on the bottom, 5-8 minutes. Place the frittata under the broiler and cook

until firm. Slide onto a plate and garnish with the remaining chopped tomato.

Roasted Asparagus

Note: Serves 4-6 . Total Carbohydrates: 41, Carbohydrates per Serving: 10.30 Don’t

expect this asparagus to be green and crunchy. It will be browned, soft and sweetly

delicious. It needs nothing more than a sprinkling of coarse-grained salt.

Ingredients:

lbs. thick asparagus

Tbsp. olive oil

coarse salt

lemon wedges

Preheat the oven to 450ºF (227ºC). Snap or cut off the fibrous ends of the asparagus

and discard. Place the asparagus in a bowl and toss with the olive oil. Spread it out in a

single layer onto a thick, rimmed baking sheet. Roast the asparagus, shaking the pan

occasionally, until tender and browned, about 10-15 minutes. Sprinkle with the salt.

Transfer to a heated platter and garnish with the lemon wedges.

SPINACH ’N’ THINGS

Fabulous Cheese Spinach

Note: Makes 4 servings. Total Carbohydrates: 24, Carbohydrates per Serving: 6

Healthy Low Carb Recipes