Asparagus Frittata

[Guest guest]

Asparagus Frittata

 

1-1/2 cups Egg Beaters

1/2 cup (2 oz.) shredded reduced fat Swiss cheese

1/4 cup skim milk

10 asparagus spears, cut into 1 " pieces

1 small onion, sliced

1/8 tsp. ground black pepper

1 TB margarine

 

Combine Egg Beaters, cheese and skim milk; set aside.

 

Cook and stir asparagus, onion, rosemary and pepper in margarine in 10 "

nonstick

skillet over medium high heat for 2 to 3 minutes. Add tomato; cook for 1

minute more.

 

Pour egg mixture evenly into skillet over vegetable mixture; reduce heat to

low. Cover

and cook for 12 to 15 minutes or until bottom is firm and top is almost set.

 

Remove cover and place under preheated broiler for 2 to 3 minutes or until

set.

 

Cut into wedges to serve.

 

Yield: 6 servings.