Asparagus Frittata Recipe

Asparagus Frittata Recipe Asparagus Frittata Recipe photo by Taste of Home Rating 5

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

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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

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Reviews for Asparagus Frittata

Asparagus Frittata Recipe

Asparagus Frittata

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(1-2) of 2 reviews

Reviewed on Feb. 15, 2013 by ach1bet2

I have made this numerous times and will keep making it. I do use six eggs instead of egg substitute.

Reviewed on Mar. 10, 2012 by rmrh

This is easy and fast-doubled it for a potluck-it is also good cold-a winner

 
 

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