| |
| INGREDIENTS |
| 2 tsp. |
olive oil |
| 1 |
small onion, thinly sliced |
| ½ tsp. |
salt (optional) |
| 1 lb. |
asparagus, tough ends snapped off, spears cut diagonally into 1-inch lengths |
| 1 cup |
egg substitute, lightly beaten |
| 1 cup |
shredded Gruyere or Swiss cheese |
|
|
|
| RECIPE |
-
Heat olive oil in a 10-inch oven proof frying pan over medium-high heat.
- Add onions and salt. Cook stirring occasionally until onions are softened. This is about 3 minutes.
- Add asparagus. Reduce heat to medium-low. Place lid over pot and cook asparagus until barely tender, 6 to 8 minutes.
- Pour in eggs and cook until almost set, but still runny on top. This is about 2 minutes.
-
While eggs are cooking, preheat oven broiler.
-
Sprinkle cheese over eggs and put under broiler until cheese is melted and lightly brown. This is about 3 to 4 minutes.
-
Remove frittata from oven carefully.
-
Slide frittata to serving plate and cut into quarters.
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|
|
| SERVING SUGGESTION |
SERVING SIZE:
1 quarter of frittata
NUMBER OF SERVINGS:
4
|
|
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| NUTRITION FACTS |
| |
| Calories |
120 |
|
| Total Fat |
4 g |
|
| Sodium |
200 mg |
|
| Total Carbohydrates |
6 g |
|
| Fiber |
2 g |
|
| Protein |
15 g |
|
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|
