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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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. 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. Yield: 4 servings.
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