Yield: 4-6 servings
Preheat oven to 400 degrees F.
Steam asparagus until crisp and tender. Cool.
Cut some of the asparagus into 1/2-inch diagonal slices to equal 1-1/2 cups. Reserve remaining whole asparagus for garnish.
Whisk eggs, egg whites and cheese until frothy and set aside.
Heat olive oil in an oven proof 10-inch skillet, add scallions and red pepper. Cook 5 minutes. Stir in rice, sliced asparagus, thyme, salt and pepper and cook for 3 minutes.
Stir in egg mixture and cook over medium heat until almost set.
Transfer skillet to oven and bake 5 minutes until eggs are set on top.
Once set, loosen frittata from sides and bottom of skillet, slide onto warm platter and cover.
Wipe out skillet, add whole asparagus and heat through. Serve frittata in wedges with whole asparagus.
Please note that some ingredients and brands may not be available in every store.