Asparagus, Mushroom and Spinach Frittata

By Katecooks

Makes 4 servings

1 serv=
149 cal
6 g fat
9mg cholesterol
263 mg sodium
8 g carbs
3 g fiber
18 g protein

Ingredients

• 1 pkg (16 oz) Better than Eggs
• 1/2 cup shredded Swiss cheese
• 1/4 cup skim milk
• 1 tbs finely chopped fresh basil
• 1 tbs olive oil
• 2 tbs chopped green onion
• 1/2 lb fresh asparagus spears cut into 2 in pieces (about 2 cups)
• 1 1/2 cups sliced fresh mushrooms
• 1 cup grape tomatoes, cut in half

Preparation

Step 1

1. In small bowl stir together Eggs, cheese, milk, and basil, set aside

2. In 12 in non-stick skillet heat oil over med heat. Cook green onions stirring frequently for 1 minute. Add asparagus and mushrooms. Continue cooking 3-4 minutes, stirring occasionally, or until vegs are crisp tender. Stir in tomatoes. Spread vegies into thin layer to cover bottom of skillet.

3. Reduce heat to med-low. Pour egg mixture over vegies. Cover and cook for 6-8 minutes or until eggs are set but still moist.