Low Fat Asparagus Frittata (With Egg Beaters) |
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Prep Time: 14 Minutes Cook Time: 16 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I haven't tried it yet but I want to. Ingredients:
1 1/2 cups egg beaters egg substitute (1-1/2 cups = 12 oz) |
1/2 cup shredded reduced-fat swiss cheese (1/2 cup = 2 oz) |
1/4 cup nonfat milk |
cooking spray |
10 asparagus spears, cut into 1-inch lengths |
1 small onion, thinly sliced |
1/4 teaspoon salt |
1/8 teaspoon ground black pepper |
1 medium tomato, coarsely chopped |
Directions:
1. Preheat broiler.
2. Mix Egg Beaters, cheese and milk in medium bowl until well blended; set aside.
3. Spray medium skillet with ovenproof handle with cooking spray; heat over medium heat.
4. Add asparagus, onions, salt and pepper; cook and stir 3 minutes, or until vegetables are crisp-tender.
5. Add tomatoes; cook 1 minute, stirring occasionally.
6. Add Egg Beaters mixture.
7. Reduce heat to low; cover skillet with lid. Cook 12 minutes, or until bottom of frittata is set but top is still slightly moist. Remove lid from skillet.
8. Place skillet under broiler. Broil 2 minutes, or until top is set but not browned.
9. Cut into 4 wedges to serve.
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