Vegetarian

Gina?s Weight Watcher RecipesServings: 4 ? Size: 1/4 of frittata ? Points +: 4 pts ? Smart Points: 4 Calories: 226 ? Fat: 11 g ? Carb: 13 g ? Fiber: 3.5 g ? Protein: 21 g ? Sugar: 0 g Sodium: 276 (without added salt) ? Cholest: 161.9Ingredients:1/2 lb asparagus, tough ends trimmed off1/2 cup shallots, chopped2 tsp butter3 large eggs5 large egg whites1 tbsp 1% milk2 tbsp fresh grated Pecorino Romano3 oz reduced fat Swiss cheese (I used Sargento)salt and fresh pepper to tasteDirections:image: https://lh3.ggpht.com/_BizpeaUzxq8/Sc_oPyz0EEI/AAAAAAAAA-I/JycaTW-RI9o/s800/asparagus-frittata2.jpgSteam asparagus crisp and tender, about 3 to 4 minutes. Thinly slice on the diagonal into 1/2-inch pieces.Preheat oven to 350?F.Heat butter in a 10-inch oven safe skillet over medium heat. Stir in shallots and saute until golden, about 4-5 minutes. Add steamed asparagus, salt and pepper.In a medium bowl whisk eggs, egg whites, grated cheese, milk, salt, and pepper. Add the swiss cheese and mix well.Add eggs to the skillet making sure eggs cover the asparagus. Cook on medium for about 4 minutes, until the edges begin to set. Move the skillet to oven. Cook about 16 to 18 minutes, or until frittata is completely cooked. Serve hot, cut into 4 to 6 equal wedges.PRINT THISimage: http://www.skinnytaste.com/wp-content/uploads/2016/02/icon-FF.pngicon-FFimage: http://www.skinnytaste.com/wp-content/uploads/2016/02/icon-GF.pngicon-GFimage: http://www.skinnytaste.com/wp-content/uploads/2016/02/icon-V.pngicon-V4 PP 4 SP BREAKFAST & BRUNCH CLEAN EATING LENTEN FRIENDLY RECIPES LUNCH MOTHER'S DAY BRUNCH RECIPES SPRING UNDER $10posted MAY 6, 2013 by GINA 36 Comments ?EmailFacebookTwitterPin ItYummlyMoreDON?T MISS A RECIPE!Get new free recipes and exclusive content delivered right to your inbox:enter email addressNew RecipesMonthly Newsletter SUBSCRIBE ? YOU MAY ALSO LIKE:image: http://www.skinnytaste.com/wp-content/uploads/2011/07/tomato-mozzarella-arugula-tower-170x255.jpgtomato-mozzarella-arugula-towerTOMATO MOZZARELLA AND ARUGULA TOWERimage: http://www.skinnytaste.com/wp-content/uploads/2007/07/LunchGrid_01-1-170x188.jpgLunchGrid_01-1LUNCH RECIPESimage: http://www.skinnytaste.com/wp-content/uploads/2010/03/Corned-Beef-and-Cabbage-170x255.jpgCorned-Beef-and-CabbageCORNED BEEF AND CABBAGE WITH HORSERADISH CREAM36 COMMENTS LEAVE A COMMENT ?THE DUO DISHES ? March 30, 2009 @ 7:57 pm REPLYOooh, delicious.MEAGAN ? April 2, 2009 @ 4:03 am REPLYLoved this one, it is a keeper. Hope you don?t mind, I?m giving your blog out to many of my friends and family. I just love your blog way too much.GINA ? April 2, 2009 @ 11:23 am REPLYMind? Please do! Spread the word and thank you!!LINDSEY ? April 17, 2009 @ 9:58 pm REPLYLoved this one too!GINA RAE ? August 7, 2009 @ 5:38 am REPLYYum! Even the kids were happy with this one (ages 8, 11, and 14)GINA ? August 10, 2009 @ 6:55 pm REPLYAwesome that your kids like veggies!!PRALINE MCCORMACK ? June 19, 2010 @ 1:33 am REPLYI made a bacon, potato & swiss frittata using your recipe as a base. I just omitted the asparagus, and instead added 3 rounds of breakfast style thick cut canadian bacon (1 point) diced and cooked baby red potatoes (1 point per potato), also diced, and then make it according to your directions, and it is really yummy! Thank for the delicious recipe!GINA ? June 20, 2010 @ 12:10 am REPLYSounds delicious! How many points?KRISTA ? April 5, 2011 @ 1:01 am REPLYWow. This was wonderful. Made it for "meatless Monday" and I may make it a weekly tradition! I'm excited to see how it reheats for breakfast tomorrow morningimage: http://www.skinnytaste.com/wp-includes/images/smilies/simple-smile.png:)ANONYMOUS ? March 21, 2012 @ 9:11 pm REPLYHi Gina, I am going to make this frittata tonight for dinner and I put the numbers in my point calculator and it came out as 6 pts+ per serving instead of 4. Did I miscalculate? I'm still going to make it either way!GINA @ SKINNYTASTE ? April 25, 2012 @ 8:32 pm REPLYI will recheck.KELLY ? April 3, 2012 @ 4:32 pm REPLYI'm not a fan of Swiss cheese. What other kind of cheese would you suggest in its place?GINA @ SKINNYTASTE ? April 25, 2012 @ 8:31 pm REPLYMozzarella would be nice.NORMA ? April 14, 2012 @ 4:08 am REPLYI just made this. AMAZING! Another great one! You have me on a roll and no one can believe this is healthified cooking. I've spread the word to EVERYONE I know and even those I dont know (so much). Thank you, thank you, thank you!GINA @ SKINNYTASTE ? April 25, 2012 @ 8:31 pm REPLYThanks Norma!ANONYMOUS ? April 25, 2012 @ 7:15 pm REPLYCan you find Pecorino Romano in any grocery store? Or what other cheese can you use?GINA @ SKINNYTASTE ? April 25, 2012 @ 8:31 pm REPLYYes, it's usually available in the fine cheese section. Parmesan cheese would work in it's place.TIMOTHY ? April 27, 2012 @ 8:13 pm REPLYGina, Could I bake this and then freeze it?Thank you!GINA @ SKINNYTASTE ? May 7, 2012 @ 1:15 pm REPLYI don't see why you couldn't!VOLVO LADY DRIVER ? May 7, 2012 @ 5:12 am REPLYAre the points for the whole dish or per serving?GINA @ SKINNYTASTE ? May 7, 2012 @ 1:14 pm REPLYper servingANONYMOUS ? June 4, 2012 @ 3:03 pm REPLYAccording to WW this equals 6 PP not 4. Dish still looks AMAZING and excited to try.Thanks!BERNADETTE GANSLER ? April 17, 2013 @ 4:23 pm REPLYI just finished having this for lunch (to make a single serving, I just used 1 egg and 1 egg white), and it was AMAZING! I had leftover grilled asparagus in the fridge, so it came together FAST. Thanks so much for sharing all your wonderful recipes!SCAIRE ? April 18, 2013 @ 10:14 pm REPLYHey Gina, I LOVE your site even though I don't officially use weight watchers. I am loving the healthy versions of favorite meals and am making this for dinner tonight but adding turkey bacon at the request of my 12 year son.Also, It's just my son and I now after big split last year so I recently got asparagus and have plenty left over. I am using some of the leftovers in this dish but I would love to know all the ways you use up a whole bunch of asparagus. Please answer even though I know you posted this a few years ago. LOVE your site!SKINNYTASTE GINA ? May 6, 2013 @ 2:38 pm REPLYI usually add them to salad, or just eat it chilled with a balsamic vinaigrette.JAN PUTBRESS ? May 7, 2013 @ 3:22 pm REPLYTry making Asparagus lasagna? We love it!AI ? May 6, 2013 @ 3:29 pm REPLYYum! My favorite way to eat asparagus is to just quickly pan fry it with a little butter and some bacon, just because that's what my mom did every springimage: http://www.skinnytaste.com/wp-includes/images/smilies/simple-smile.png:) The frittata looks delicious!!NORA @BUTTERCREAM FANATIC ? May 6, 2013 @ 5:15 pm REPLYI love how simple and fresh this looks (and, tastes, I'm sure). So perfect for this time of year!LEA ? May 6, 2013 @ 8:22 pm REPLYGina, I love using egg substitute for these types of dishes. Lowers fat, calories & cholesterol.STACY ? May 6, 2013 @ 8:51 pm REPLYDo you have any suggestions for storing asparagus so that it doesn't go bad so quickly? I buy mine on Sunday and by Wednesday it's getting slimy.JUDY GIRL E O ? May 7, 2013 @ 11:56 am REPLYKeep asparagus in a container, I use a drinking glass or small mason jar, so it is upright with a little amount of water to keep fresh. This works for me.ANGIE ? May 7, 2013 @ 2:16 pm REPLYDoes anyone know what the amount of eggs I would need if I wanted to use egg beaters instead of the egg/egg white combo?AMY ATHERTON ? May 7, 2013 @ 11:30 pm REPLYThis sounds like a wonderful dish for our Father's Day brunch! My dad loves quiche, omelettes, and anything with eggs, but he's supposed to be watching his cholesterol intake. With your flavorful lightened version, it sounds like he wouldn't miss the full-fat original at all!LIZ ? May 8, 2013 @ 2:46 pm REPLYI made this last night and it was wonderful! Definitely easy enough for a weeknight meal. Tasty enough that my hubby loves it too! Thanks!ELIZABETH HOLABAUGH ? November 19, 2015 @ 2:28 pm REPLYThis is something I would love to take for lunch, any tips for reheating?SKINNYTASTE GINA ? November 19, 2015 @ 5:23 pm REPLYYou can reheat either in the oven at 350 or in the microwave.LEAVE A REPLYYour email address will not be published. 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