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Asparagus Frittata




Source of Recipe


Source: Light & Tasty magazine


List of Ingredients




1 cup water

2/3 pound fresh asparagus, trimmed and cut into 1-inch pieces

1 medium onion, chopped

2 teaspoons olive oil or canola 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



Recipe



In a 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 bowl, combine the egg substitute, 3 tablespoons of Parmesan cheese, salt and pepper. Pour over the asparagus mixture; cover and cook 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.