Asparagus and Tomato Frittata

Source: dLife
Rating (2) Prep Time 10 minutes
Cook Time 20 minutes Difficulty Easy
Yields 1 slices

A savory layered egg dish with asparagus, tomatoes and parmesan.

Ingredients

1 Cooking Spray, original, 1/3 sec spray
2 fresh tomatoes, thinly sliced
1/2 lb asparagus spears, fresh, small (very thin, 3 inches long, including tip)
1/2 cup Cheese, parmesan, shredded, divided
4 eggs, gently beaten
1/4 tsp table salt

Nutrition Facts
Serving size: 1 slice
Amount Per Serving
Calories 131.9
Total Carbs 4.5g
Dietary Fiber 0.6g
Sugars 2.5g
Total Fat 8g
Saturated Fat 3.3g
Unsaturated Fat 4.7g
Protein 10.7g
Sodium 385.2mg
Dietary Exchanges
Fat 1, Meat 1 1/2, Vegetable 1
See the Detailed Nutritional Analysis
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Directions

1 Spray a large nonstick skillet with the vegetable oil spray; place over medium-low heat. Place half of the tomato slices on the bottom of the pan, overlapping. Top with half of the asparagus. Repeat. Sprinkle with half of the Parmesan cheese.
2 Pour the egg over the top; sprinkle with salt. Cover and cook over low heat 20 minutes.
3 Carefully slide the omelet onto a large serving platter. Sprinkle with the remaining Parmesan cheese.

Additional Information
Reduce cholesterol, fat, and calories by substituting 1 cup liquid egg substitute for the four eggs.

NOTE: I HAVEN’T TRIED THIS DISH YET, BUT IT SOUNDS GOOD!

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