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Kat's Asparagus Frittata

10 slender asparagus stalks 
1/2 cup roasted red pepper, chopped 
3 large eggs 
4 large egg whites 
1 cup cooked, cooled white rice 
1 Tbs Parmesan cheese, grated 
1 Tbs fresh basil, minced 
3/4 tesp. fresh thyme, minced 
Salt & freshly ground pepper to taste 
3/4 tesp. balsamic vinegar about 

Trim asparagus and cook until crisp-tender. Cool to room temperature. Blot roasted peppers dry. Set vegetables aside. Whisk together whole eggs, egg whites, rice, cheese, basil, thyme, salt and pepper. Fold in red peppers. Coat a 10-in. nonstick ovenproof pan with cooking spray; add egg mixture and cook over medium heat until set about halfway. Do not stir scrambled eggs but lift cooked edges occasionally to let uncooked egg slide under cooked portion. Arrange asparagus spears in radial design over top. Transfer pan to oven and bake at 400F until set, 8 to 10 minutes. Carefully slide frittata onto platter; brush lightly with balsamic vinegar. Cut into wedges; serve hot or at room temperature.

Virtue is it's own revenge.

- E.Y. Harbug