Spring Herbed Asparagus Frittata

Yield: 4 servings

Ingredients

• 4 cups water
• 12 ounces asparagus (with ends snapped off)
• 2 teaspoons olive oil
• ½ clove garlic, minced
• ½ medium white onion, diced finely
• 2 tablespoons parsley, chopped
• ½ teaspoon dill
• 2 green onions, sliced
• 1 tomato, diced and seeded
• 1 cup egg substitute
• 4 whole eggs
• 3 tablespoons Parmesan cheese, grated
• ¼ teaspoon salt
• ¼ teaspoon pepper
• Garnish with fresh chives or dill if desired

Procedure

1. Set oven to broil.
2. In a small saucepan, bring water to a boil.
3. Add asparagus and cook until just tender.
4. Drain and immediately place asparagus in ice water until cool.
5. Drain and chop into ½-inch-long pieces.
6. In a 10-inch oven-proof skillet, heat oil.
7. Saute onions until translucent, approximately 3 minutes.
8. Add in garlic and cook until fragrant.
9. Remove from heat and add in parsley, dill, green onions, asparagus, and tomato. Mix well.
10. In a separate bowl, combine the eggs, egg substitute, Parmesan cheese, salt, and pepper.
11. Pour over the asparagus mixture.
12. Cover and cook over medium heat until eggs are almost set.
13. Place skillet in oven and continue to cook until browned on top.
14. Cut into 4 quarters and garnish with fresh chives or dill.

Credits

Recipe by AccentHealth Chef Donna Brousseau.