This can make a great breakfast, brunch or quick dinner packed full of protein and veggies. If you don’t like asparagus you can substitute zucchini or broccoli.
Prep Time: 15 minutes
Serving Size: 1/6 of frittata
1 bunch thin asparagus (about 12 ounces), trimmed
1 tablespoon olive oil
1 16-oz container egg substitute
2 tablespoons skim milk
1/2 teaspoon salt (optional)
1/4 teaspoon freshly ground black pepper
1/8 teaspoon red pepper flakes (optional)
1 teaspoon trans-fat free margarine
¼ cup reduced-fat mozzarella cheese, shredded
¼ cup freshly grated Parmesan cheese
MAKE IT GLUTEN-FREE: Confirm ingredients are gluten-free and this recipe can be made gluten-free.
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