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Asparagus Frittata

Total Time

Prep/Total Time: 25 min.

Makes

4 servings

You would never guess that egg substitute is used in this fun variation on the classic asparagus frittata. —James Bates, Hermiston, Oregon
Asparagus Frittata Recipe photo by Taste of Home

Ingredients

  • 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

Directions

  1. 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.
  2. In a small bowl, whisk egg substitute, 3 tablespoons Parmesan cheese, salt and pepper.
  3. 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.
  4. Broil 5-6 in. from heat 2-3 minutes or until eggs are completely set. Sprinkle with cheddar cheese. Cut into quarters.

Nutrition Facts

1 piece: 134 calories, 6g fat (2g saturated fat), 10mg cholesterol, 480mg sodium, 6g carbohydrate (3g sugars, 1g fiber), 15g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable, 1/2 fat.

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