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Recipes
Asparagus & Parmesan Frittata - Light
Asparagus & Parmesan Frittata - Light
Asparagus & Parmesan Frittata - Light
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.
Prep
N/A
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Total
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Serves
4
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Leftover Egg Whites
Eggs
Brunch
Email
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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