Asparagus Frittata

You would never guess that egg substitute is used in this fun variation on the classic asparagus frittata.

Ingreadient

• 2/3 pound fresh asparagus, trimmed and cut into 1-inch pieces
• 1-1/2 cups egg substitute
• 5 tablespoons shredded Parmesan cheese, divided
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 teaspoons olive oil
• 1 medium onion, chopped
• 2 tablespoons minced fresh parsley
• 1/4 cup shredded reduced-fat cheddar cheese

Step by step

1. Preheat broiler. In a large saucepan, bring 4 cups water to a boil. Add asparagus; cook, uncovered, 2-4 minutes or just until crisp-tender. Drain asparagus and immediately drop into ice water. Drain and pat dry.
2. In a small bowl, whisk egg substitute, 3 tablespoons Parmesan cheese, salt and pepper.
3. In a 10-in. ovenproof skillet, heat oil over medium-high heat. Add onion; cook and stir until tender. Stir in asparagus and parsley. Pour in egg mixture. Reduce heat to medium; cook, covered, 8-10 minutes or until eggs are nearly set. Uncover; sprinkle with remaining Parmesan cheese.
4. Broil 5-6 in. from heat 2-3 minutes or until eggs are completely set. Sprinkle with cheddar cheese. Cut into quarters.