ASPARAGUS AND SWISS CHEESE FRITTATA

ASPARAGUS AND SWISS CHEESE FRITTATA image

Yield 4 Servings

Number Of Ingredients 9

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1/2 pound asparagus, tough ends trimmed off
1/2 cup shallots, chopped
2 teaspoons butter
3 eggs
5 egg whites
1 tablespoon fat free half and half (or milk)
2 tablespoons fresh grated Pecorino Romano
3 slices reduced fat Swiss cheese
salt and fresh pepper, to taste

Steps:

Steam asparagus crisp and tender, about 2-5 minutes. Thinly slice on the diagonal. Preheat oven to 350 degrees. Heat butter in a large 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, Parmesan, half and half, salt, and pepper. Add half of 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 the oven. Cook about 15 minutes, or until frittata is completely cooked. Serve warm, cut into 4 equal wedges.