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Asparagus Frittata

 Asparagus Frittata
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
4 ServingsPrep/Total Time: 25 min.


  • 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.

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Asparagus Frittata (continued)

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, 1/2 fat.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.