Preheat oven to 350 degrees.
In an oven-proof skillet, heat oil and sauté mushrooms and asparagus until asparagus
starts to get crisp (about 3 to 4 minutes).
Add green onion and continue to sauté another minute.
Sprinkle with salt and pepper, then pour in the beaten egg whites or whole eggs.
Sprinkle the basil on top.
Place the skillet into oven and bake for 5 minutes, until center of frittata is “set” and the
edges pull away from the the skillet.
Remove skillet and slide frittata onto plate or cutting board.
Let cool a minute, slice into wedges, and serve with sliced melon or other fruit.
