4 ounces reduced-fat white cheddar cheese, shredded
½ teaspoon fresh basil, finely chopped, optional garnish
Tips & Notes
• Choose bright green asparagus stalks with purple-tinged tips. Avoid wilted or limp stalks. You’ll need roughly 8 to 9 ounces of fresh asparagus spears for 1 ¾ cups cut and trimmed pieces.
• About 4 to 5 ounces of fresh spinach will yield 5 cups loosely packed.
Place asparagus and water in glass pie plate or bowl, cover with plastic wrap and microwave on high 3 minutes, or until asparagus is tender-crisp and still bright green.
Whisk eggs, egg whites, milk, salt and pepper in large bowl until blended; set aside.
Heat 1 tablespoon olive oil in oven-proof 12-inch skillet over medium-high heat. Add minced garlic and sauté 1 minute.
Stir in spinach and cook, stirring constantly, until spinach is slightly wilted, about 1 minute.
Reduce heat to medium-low and stir in cooked asparagus along with remaining 1 tablespoon olive oil.
Pour egg mixture in skillet and stir gently to evenly distribute ingredients. Cook until eggs are almost set, about 8 to 11 minutes. (Eggs will still be runny on top, but set on sides and bottom.)
Remove frittata from heat, sprinkle evenly with shredded cheese, and place skillet in oven, about 6-7 inches from heat source. Broil until the center is firm and cheese is completely melted, about 1 to 2 minutes.
Remove and sprinkle with fresh basil if desired. Cut into 6 wedges.
[...] nutritionist-recommended menu includes springtime asparagus and spinach in a frittata, a flat, round Italian omelet cooked over low heat and finished under a broiler. Since a frittata [...]
[...] nutritionist-recommended menu includes springtime asparagus and spinach in a frittata, a flat, round Italian omelet cooked over low heat and finished under a broiler. Since a frittata [...]