Asparagus and Sauted Mushroom Frittata
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
8 oz thin asparagus, trimmed and cut into 1-inch pieces1 tbs 2% reduced-fat milk1/4 tsp freshly ground black pepper1/8 tsp salt4 lg eggs1 c egg substitute1/4 c (1 oz) grated fresh Parmigiano-Reggiano cheese, divided1 1/2 tsp shopped fresh dill1 c fresh mushrooms, slicedCooking spray1 tsp canola oil1/2 minced green onion
1. Preheat oven to 450 degrees
2. Cook asparagus in a large saucepan of boiling water 2 minutes. Drain and plunge asparagus into ice water; drain and pat dry.
3. Combine milk and next 4 ingredients(through egg substitute) in a medium bowl, stirring with a whisk. Stir in asparagus, 2 tbs cheese and dill.
4. Heat a 10-inch ovenproof skillet over medium heat. Coat pan with cooking spray. Add oil, mushrooms and onions to pan, cook 1 minute, stirring occasionally. Pour egg mixture into pan; stir once.
5. Bake at 450 degrees for 8 minutes or until eggs are just set. Remove from oven; sprinkle evenly with remaining 2 tbs cheese.
6. Preheat broiler.
7. Broil frittata 2 minutes or until lightly browned. Remove from oven; let stand 5 minutes. Cut into 8 wedges. Yield: 4 servings(serving size: 2 wedges.)
Serve with hash browns, toast or fresh fruit.
Number of Servings: 4
Recipe submitted by SparkPeople user HTEBARAM.
2. Cook asparagus in a large saucepan of boiling water 2 minutes. Drain and plunge asparagus into ice water; drain and pat dry.
3. Combine milk and next 4 ingredients(through egg substitute) in a medium bowl, stirring with a whisk. Stir in asparagus, 2 tbs cheese and dill.
4. Heat a 10-inch ovenproof skillet over medium heat. Coat pan with cooking spray. Add oil, mushrooms and onions to pan, cook 1 minute, stirring occasionally. Pour egg mixture into pan; stir once.
5. Bake at 450 degrees for 8 minutes or until eggs are just set. Remove from oven; sprinkle evenly with remaining 2 tbs cheese.
6. Preheat broiler.
7. Broil frittata 2 minutes or until lightly browned. Remove from oven; let stand 5 minutes. Cut into 8 wedges. Yield: 4 servings(serving size: 2 wedges.)
Serve with hash browns, toast or fresh fruit.
Number of Servings: 4
Recipe submitted by SparkPeople user HTEBARAM.
Nutritional Info Amount Per Serving
- Calories: 198.0
- Total Fat: 6.4 g
- Cholesterol: 213.8 mg
- Sodium: 370.5 mg
- Total Carbs: 4.8 g
- Dietary Fiber: 1.4 g
- Protein: 19.7 g
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