You would never guess that egg substitute takes the place of eggs in this fun variation on a traditional frittata. Chock-full of fresh asparagus, this dish is perfect for a light springtime lunch or brunch. The recipe was sent in by James Bates of Hermiston, Oregon.
INGREDIENTS * 1 cup water * 2/3 pound fresh asparagus, trimmed and cut into 1-inch pieces * 1 medium onion, chopped * 2 teaspoons olive oil * 2 tablespoons minced fresh parsley * 1-1/2 cups egg substitute * 5 tablespoons shredded Parmesan cheese, divided * 1/4 teaspoon salt * 1/8 teaspoon pepper * 1/4 cup shredded reduced-fat cheddar cheese
SERVINGS 4 CATEGORY Lower Fat METHOD Broiled PREP 15 min. COOK 5 min. TOTAL 20 min.
DIRECTIONS In a small saucepan, bring water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water; drain and pat dry. In a 10-in. ovenproof skillet, saute onion in oil until tender. Add parsley and asparagus; toss to coat. In a small bowl, combine the egg substitute, 3 tablespoons Parmesan cheese, salt and pepper. Pour over the asparagus mixture; cover and cook over medium heat for 8-10 minutes or until eggs are nearly set. Sprinkle with remaining Parmesan. Place uncovered skillet in the broiler, 6 in. from the heat, for 2 minutes or until eggs are set. Sprinkle with cheddar cheese. Cut into quarters. Serve immediately. Yield: 4 servings.
NUTRITIONAL INFO Nutritional Analysis: One serving equals 146 calories, 5 g fat (2 g saturated fat), 8 mg cholesterol, 533 mg sodium, 9 g carbohydrate, 2 g fiber, 16 g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable.
__________________
**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
