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Asparagus Frittata

Asparagus Frittata
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.
4 ServingsPrep/Total Time: 20 min.

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.
© Taste of Home 2013

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Asparagus Frittata (continued)

Nutrition 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.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.
© Taste of Home 2013