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Asparagus Frittata

SUBMITTED BY: James Bates

"You would never guess that egg substitute takes the place of eggs in this fun variation on a traditional frittata. Chock-full of fresh asparagus, this dish is perfect for a light springtime lunch or brunch. The recipe was sent in by James Bates of Hermiston, Oregon."

RECIPE RATING:

Read Reviews (7)

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PREP TIME	15 Min
COOK TIME	5 Min
READY IN	20 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1 cup water
2/3 pound fresh asparagus, trimmed and cut into 1 inch pieces
1 medium onion, chopped
2 teaspoons olive 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

DIRECTIONS

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.

FOOTNOTE

Nutritional Analysis: One serving equals 146 calories, 5 g fat (2 g saturated fat), 8 mg cholesterol, 533 mg sodium, 9 g carbohydrate, 2 g fiber, 16 g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable.

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REVIEWS

Reviewed on Apr. 10, 2007 by LESLIE30

mmmmm, we made this delicious dish for easter breakfast. i followed the basic recipe idea... MORE

Reviewed on Aug. 5, 2008 by MaryBeth

I have always loved asparagus, and this is a WONDERFUL recipe for it! Changes I made were to... MORE

Reviewed on Dec. 15, 2007 by Alecia

I used some left over asparagus from dinner last night. I substituted 8 large eggs I had on... MORE

Reviewed on Jul. 20, 2008 by Ulla

This recipe was fantastic. I was hesitant to use egg product as opposed to real eggs, but I... MORE

Reviewed on Jan. 20, 2009 by jackel_inthebox

I used this recipe as a platform for a frittata of my own design. I used real eggs and... MORE

Reviewed on Jan. 20, 2009 by Chris&Kelly

Wow - what a great, healthy recipe! Very nutritious, and excellent for saving some to reheat... MORE

Reviewed on Nov. 20, 2008 by gradpath

I baked mine in a silicone bread pan. Turned out very well. Does not have a strong asparagus... MORE