Asparagus Frittata Recipe

Asparagus Frittata Recipe photo by Taste of Home

Read reviews (2)

Rate recipe

You would never guess that egg substitute takes the place of eggs in this fun variation on a traditional frittata. Chock-full of fresh asparagus, this dish is perfect for a light springtime lunch or brunch. The recipe was sent in by James Bates of Hermiston, Oregon.

This recipe is:

Healthy

Quick

Diabetic Friendly

[X]

Rate Asparagus Frittata Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Asparagus Frittata Recipe

Prep/Total Time: 20 min.

Yield: 4 Servings

5 15 20

Ingredients

1 cup water
2/3 pound fresh asparagus, trimmed and cut into 1-inch pieces
1 medium onion, chopped
2 teaspoons olive oil
2 tablespoons minced fresh parsley
1-1/2 cups egg substitute
5 tablespoons shredded Parmesan cheese, divided
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup shredded reduced-fat cheddar cheese

Directions

In a small saucepan, bring water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water; drain and pat dry. In a 10-in. ovenproof skillet, saute onion in oil until tender. Add parsley and asparagus; toss to coat.
In a small bowl, combine the egg substitute, 3 tablespoons Parmesan cheese, salt and pepper. Pour over the asparagus mixture; cover and cook over medium heat for 8-10 minutes or until eggs are nearly set. Sprinkle with remaining Parmesan.
Place uncovered skillet in the broiler, 6 in. from the heat, for 2 minutes or until eggs are set. Sprinkle with cheddar cheese. Cut into quarters. Serve immediately. Yield: 4 servings.

Nutritional Facts 1 piece equals 146 calories, 5 g fat (2 g saturated fat), 8 mg cholesterol, 533 mg sodium, 9 g carbohydrate, 2 g fiber, 16 g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable.

Originally published as Asparagus Frittata in Light & Tasty April/May 2002, p45