You would never guess that egg substitute is used in this fun variation on the classic frittata. I loaded it with fresh asparagus in honor of springtime. —James Bates, Hermiston, Oregon
- 2/3 pound fresh asparagus, trimmed and cut into 1-inch pieces
- 1-1/2 cups egg substitute
- 5 tablespoons shredded Parmesan cheese, divided
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 teaspoons olive oil
- 1 medium onion, chopped
- 2 tablespoons minced fresh parsley
- 1/4 cup shredded reduced-fat cheddar cheese
- Preheat broiler. In a large saucepan, bring 4 cups water to a boil. Add asparagus; cook, uncovered, 2-4 minutes or just until crisp-tender. Drain asparagus and immediately drop into ice water. Drain and pat dry.
- In a small bowl, whisk egg substitute, 3 tablespoons Parmesan cheese, salt and pepper.
- In a 10-in. ovenproof skillet, heat oil over medium-high heat. Add onion; cook and stir until tender. Stir in asparagus and parsley. Pour in egg mixture. Reduce heat to medium; cook, covered, 8-10 minutes or until eggs are nearly set. Uncover; sprinkle with remaining Parmesan cheese.
- Broil 5-6 in. from heat 2-3 minutes or until eggs are completely set. Sprinkle with cheddar cheese. Cut into quarters. Yield: 4 servings.
Originally published as Asparagus Frittata in Light & Tasty April/May 2002, p45
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