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Asparagus & Parmesan Frittata - Light

 
Asparagus & Parmesan Frittata - Light
asparagus spears
photo credit: gourmetsleuth
Recipe for a lower fat Asparagus & Parmesan Frittata - Uses egg whites only with asparagus, onions and low-fat Jack or Swiss cheese.
Recipe By: Chino Valley Ranchers.
  • PrepN/A |
  • TotalN/A |
  • Serves4
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Ingredients

    • 6 extra-large egg whites or 1/2 cup Egg Exchange
    • 2 tablespoons nonfat or low fat milk
    • 1 tablespoon sliced green onion
    • 1 1/4 teaspoon crushed, dried basil or fine herbs
    • 1 pepper
    • 1/2 cup cooked asparagus, cut into 1-inch pieces or frozen, thawed asparagus, cut up
    • 1/2 cup shredded, low fat Monterey Jack or Swiss cheese
    • 1 teaspoon vegetable oil
    • 1 tablespoon freshly grated Parmesan cheese

Instructions

In a large bowl, whisk together egg whites, milk, onions, herbs and pepper until well combined. Stir in asparagus and cheese.

Preheat broiler.

Heat oil in an 8-inch, oven-proof, nonstick skillet or omelet pan.

Pour in egg white mixture. Cook without stirring over medium heat, about 4 to 5 minutes or until mixture is nearly set.
Sprinkle Parmesan cheese over frittata; place under broiler until top is set and lightly browned.

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