Asparagus and Mushroom Frittata

htebaram

Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 198.0
Total Fat: 6.4 g
Cholesterol: 213.8 mg
Sodium: 370.5 mg
Total Carbs: 4.8 g
Dietary Fiber: 1.4 g
Protein: 19.7 g


View full nutritional breakdown of Asparagus and Sauted Mushroom Frittata calories by ingredient





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Asparagus and Sauted Mushroom Frittata
Submitted by: HTEBARAM

Could substitute frozen spinach, thawed and drained or
1/2 c smoked salmon for the mushrooms.

30 Minutes to Prepare and Cook



Vegetarian Meals | Brunch | Brunch Vegetarian Meals |


Ingredients
8 oz thin asparagus, trimmed and cut into 1-inch pieces
1 tbs 2% reduced-fat milk
1/4 tsp freshly ground black pepper
1/8 tsp salt
4 lg eggs
1 c egg substitute
1/4 c (1 oz) grated fresh Parmigiano-Reggiano cheese, divided
1 1/2 tsp shopped fresh dill
1 c fresh mushrooms, sliced
Cooking spray
1 tsp canola oil
1/2 minced green onion



Directions
1. Preheat oven to 450 degrees
2. Cook asparagus in a large saucepan of boiling water 2 minutes. Drain and plunge asparagus into ice water; drain and pat dry.
3. Combine milk and next 4 ingredients(through egg substitute) in a medium bowl, stirring with a whisk. Stir in asparagus, 2 tbs cheese and dill.
4. Heat a 10-inch ovenproof skillet over medium heat. Coat pan with cooking spray. Add oil, mushrooms and onions to pan, cook 1 minute, stirring occasionally. Pour egg mixture into pan; stir once.
5. Bake at 450 degrees for 8 minutes or until eggs are just set. Remove from oven; sprinkle evenly with remaining 2 tbs cheese.
6. Preheat broiler.
7. Broil frittata 2 minutes or until lightly browned. Remove from oven; let stand 5 minutes. Cut into 8 wedges. Yield: 4 servings(serving size: 2 wedges.)
Serve with hash browns, toast or fresh fruit.

Number of Servings: 4

Recipe submitted by SparkPeople user HTEBARAM.

Number of Servings: 4








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StarryEyedGirl

thank you for sharing!

waguchan

Bump. This sounds delicious! Thanks!