Brunch

Asparagus and Sauted Mushroom Frittata takes 15 minutes to prepare.

Asparagus and Sauted Mushroom Frittata takes 15 minutes to cook.

Asparagus and Sauted Mushroom Frittata makes 4 servings.

The ingredients for Asparagus and Sauted Mushroom Frittata are:

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

Here is how you make Asparagus and Sauted Mushroom Frittata:

1. Preheat oven to 450 degrees2. 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: 4Recipe submitted by SparkPeople user HTEBARAM.

The nutritional information for Asparagus and Sauted Mushroom Frittata is:

• 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