Asparagus Frittata

By Margannl

Fresh asparagus, Swiss cheese and fresh tomatoes adorn this open-face omelet.

Ingredients

• 1-1/2 * 1-1/2 cups Egg Beaters® Original (1-1/2 cups = 12 oz)
• 1/2 * 1/2 cup shredded reduced-fat Swiss cheese (1/2 cup = 2 oz)
• 1/4 * 1/4 cup fat free milk
• * PAM® Original No-Stick Cooking Spray
• 10 * 10 fresh asparagus spears, cut into 1-inch lengths
• 1 * 1 small onion, thinly sliced
• 1/4 * 1/4 teaspoon salt
• 1/8 * 1/8 teaspoon ground black pepper
• 1 * 1 medium tomato, coarsely chopped

Details

Servings 4
Preparation time 30mins
Cooking time 30mins

Preparation

Step 1

1. Preheat broiler. Mix Egg Beaters, cheese and milk in medium bowl until well blended; set aside.
2. 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.
3. Place skillet under broiler. Broil 2 minutes, or until top is set but not browned. Cut into 4 wedges to serve.