Ingredients Jump to Instructions ↓

  1. 1 cup water

  2. 2/3 pound fresh asparagus, trimmed and cut into 1 inch pieces 1 medium onion, chopped

  3. 2 teaspoons olive oil

  4. 2 tablespoons minced fresh parsley

  5. 1 1/2 cups egg substitute

  6. 5 tablespoons shredded Parmesan cheese, divided

  7. 1/4 teaspoon salt

  8. 1/8 teaspoon pepper

  9. 1/4 cup shredded reduced-fat Cheddar cheese

Instructions Jump to Ingredients ↑

  1. 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. 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. 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.


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