• 4servings
  • 20minutes
  • 146calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C, E, P
MineralsNatrium, Fluorine, Chromium, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup water

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

  3. 1 medium onion, chopped

  4. 2 teaspoons olive oil

  5. 2 tablespoons minced fresh parsley

  6. 1-1/2 cups egg substitute

  7. 5 tablespoons shredded Parmesan cheese, divided

  8. 1/4 teaspoon salt

  9. 1/8 teaspoon pepper

  10. 1/4 cup shredded reduced-fat cheddar cheese

Instructions Jump to Ingredients ↑

  1. Asparagus Frittata Recipe photo by Taste of Home In a small 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.

  2. In a small bowl, combine the egg substitute, 3 tablespoons Parmesan cheese, salt and pepper. Pour over the asparagus mixture; cover and cook over medium heat for 8-10 minutes or until eggs are nearly set. Sprinkle with remaining Parmesan.

  3. 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. Yield: 4 servings.


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