Breakfast

Egg Beaters asparagus frittata, revised is for Breakfast.

Egg Beaters asparagus frittata, revised takes 30 minutes to prepare.

Egg Beaters asparagus frittata, revised takes 15 minutes to cook.

Egg Beaters asparagus frittata, revised makes 6 servings.

The ingredients for Egg Beaters asparagus frittata, revised are:

Fresh asparagus (10 spears cut into 1" pieces), tomato (1 medium, chopped), onion (1 small sweet, chopped), 1/2 tsp salt & 1/2 tsp pepper, 1 1/2 c egg substitute, 1/2 c reduced fat mozzarella or swiss, 1/4 c feta, & 1/4 c milk

Here is how you make Egg Beaters asparagus frittata, revised:

Mix egg substitute, mozzarella cheese (reserve the feta), and milk; set aside. Heat skillet over medium heat with non-stick cooking spray; add asparagus & onion and cook 3 minutes to soften slightly. Add tomato & mushroom and cook 1 minute more. Add egg mixture and reduce heat to medium-low. Cover and cook 12 minutes or until eggs are set, but still slightly moist. Sprinkle feta over the top and broil until golden brown.Serving Size: Makes 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user LYSSACAT.

The nutritional information for Egg Beaters asparagus frittata, revised is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 90.9

• Total Fat: 3.3 g
• Cholesterol: 12.2 mg
• Sodium: 275.7 mg
• Total Carbs: 5.0 g
• Dietary Fiber: 1.2 g
• Protein: 10.2 g