Asparagus Frittata
Minutes Prep time: 30
Minutes Total time: 30
Servings: 4
Difficulty: easy
Minutes Prep time: 30
Minutes Total time: 30
Servings: 4
Difficulty: easy
6 eggs
1/2 cup shredded reduced-fat Swiss cheese (1/2 cup = 2 oz)
1/4 cup fat free milk
PAM® Original No-Stick Cooking Spray
10 fresh asparagus spears, cut into 1-inch lengths
1 small onion, thinly sliced
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 medium tomato, coarsely chopped
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 198 mg | 20% |
Carbohydrate | 6 g | 2% |
Cholesterol | 286 mg | 95% |
Total Fat | 11 g | 17% |
Iron | 1 mg | 8% |
Calories | 178 kcal | 9% |
Sodium | 272 mg | 11% |
Protein | 16 g | 31% |
Saturated Fat | 4 g | 19% |
Sugars | 3 g | 0 |
Vitamin C | 9 mg | 16% |
Preheat broiler. Whisk together eggs, cheese and milk in medium bowl until well blended; set aside.
Spray medium skillet with ovenproof handle with cooking spray; heat over medium heat. Add asparagus, onions, salt and pepper; cook and stir 3 minutes, or until vegetables are crisp-tender. Add tomatoes; cook 1 minute, stirring occasionally. Add Egg Beaters mixture. Reduce heat to low; cover skillet with lid. Cook 12 minutes, or until bottom of frittata is set but top is still slightly moist. Remove lid from skillet.
Place skillet under broiler. Broil 2 minutes, or until top is set but not browned. Cut into 4 wedges to serve.
Asparagus Frittata