Once the pan is warm add the unsalted butter to the pan. Then add the diced shallots to the pan. Allow the shallots to cook for about 2-3 minutes, allowing them to begin to get tender. Be sure to occasionally stir the shallots as they are cooking.
Once the shallots begin to get soft, add the diced asparagus to the pan. Toss the shallots and asparagus together in the butter and cook for about 5 minutes.
Now that the shallots and asparagus are cooked, add the ricotta cheese to the mixture and stir consistently for about 1 minute. The cheese will begin to melt. Once fully incorporated remove the pan from the heat.
In a large mixing bowl add the liquid egg whites. Using a whisk, beat the eggs for about 1 minute. You will notice that the eggs begin to bubble and get frothy. This adds air to the eggs and creates a fluffy casserole.
Lightly spray a 9 x 9 baking dish with non stick cooking spray. Add the asparagus, shallot, cheese mixture to the baking dish. Spread the mixture out evenly.
Top the mixture with the beaten egg whites and toss everything together gently. Just enough to get a little egg mixed into the veggies.
Place baking dish in oven, on the middle rack and cook for approximately 35-40 minutes. Until the top has puffed up and become a light golden brown.
Slice and enjoy!
Breakfast on the go, what could be better?
Asparagus and Egg White Casserole
Amount Per Serving
Calories 95Calories from Fat 25
% Daily Value*
Saturated Fat 1.8g11%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Vitamin A 13.1IU0%
Vitamin C 3.1mg4%
* Percent Daily Values are based on a 2000 calorie diet.
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Recipe created by Jenn Lamb, Creator of A Dash of Macros. Photos taken by and are property of Jenn Lamb, Creator of A Dash of Macros.