I looked this up, and a frittata is considered an "open face omelet." This recipe uses fat free egg substitute and helps save on fat and calories while still providing the same protein as fresh eggs. If you like using real eggs, you can make the following substitutions:
For 1 cup Egg Beaters Egg Product, substitute 4 whole eggs. Or, use 1/2 cup Egg Beaters and 2 whole eggs. Or, use 2 whole eggs and 1/2 cup liquid egg whites. I also use skim milk in this recipe, but 1% or 2% works just as well. For an even richer frittata, you can substitute whole milk or light cream.
I am able to find reduced fat swiss cheese now in major grocery stores. You may have to shred it yourself, because I haven't found it prepackaged yet. You can also use regular cheese.
If you have fresh asparagus, steam it until fairly soft, like the bottled variety. Use about 10 stalks.
1 tspsalt, or seasoning salt or mrs. dash
·cooking spray for coating pan
1 cegg beaters
1 creduced fat swiss cheese, shredded
1 cskim milk or 1%
1 jar(s)asparagus cut into 1-inch lengths
1 smallonion, very thinly sliced
1 tspground black pepper
1 mediumtomato, coarsely chopped
How to Make Asparagus Frittata
- Preheat broiler. Mix Egg Beaters, cheese, and milk in a medium bowl until well blended; set aside.
- Spray medium oven-going skillet with cooking spray or wipe thinly with oil. Heat over medium heat. Add asparagus, onion, salt or seasoning salt, and pepper; cook and stir 3 minutes until vegetables are cooked but not too soft. Add tomatoes; cook 1 minute longer, stirring occasionally.
- Pour Egg Beaters mixture into skillet with vegetables. 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.
- Place skillet under broiler. Broil 2 minutes, or until top is set but not browned. Cut into 4 wedges to serve.