Ready for your brunch guests this weekend? Unless you're running out for lox and bagels, there's not a dish much easier to whip up than a frittata. Basically an omelet in a pan made to look fancier than an omelet, you can add whatever you want to a frittata to gourmet it up or keep it simple.
In this recipe, egg substitutes (like Egg Beaters) are used instead of eggs, which is perfect for our household that's been going low-fat. We honestly couldn't tell the difference. For a burst of flavor, I added crumbled turkey bacon on top as a finish. Also this was a way to let people who needed a lighter meal skip the bacon altogether.
What you'll need:
- 1 cup water
- 2/3 pound fresh asparagus, trimmed and cut into 1-inch pieces
- 1 medium onion, chopped
- 2 teaspoons olive oil
- 2 tablespoons minced fresh parsley
- 1 1/2 cups egg substitute
- 5 tablespoons shredded Parmesan cheese, divided
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup shredded reduced-fat Cheddar cheese
1. In a small saucepan, bring water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water; drain and pat dry. In a 10-inch ovenproof skillet, saute onion in oil until tender. Add parsley and asparagus; toss to coat.
2. In a small bowl, combine the egg substitute, 3 tablespoons Parmesan cheese, salt, and pepper. Pour over the asparagus mixture; cover and cook over medium heat for 8-10 minutes or until eggs are nearly set. Sprinkle with remaining Parmesan. Place uncovered skillet in the broiler, 6 inches from the heat, for 2 minutes or until eggs are set. Sprinkle with cheddar cheese. Optional -- crumble cooked turkey bacon over the top. Cut into quarters. Serve immediately.
Image via AllRecipes