Spring Frittata

A frittata perfect for spring when fresh asparagus is at its best

Hands On: 20 | Total: 30 | Makes: 4 servings (1 wedge each)

Ingredients:

  • 1 tablespoon Parkay® Original Spread-tub
  • 1/2 pound thin fresh asparagus spears, trimmed, cut into 1/2-inch pieces
  • 1/4 cup sliced green onions
  • 3/4 cup finely chopped fully cooked lean ham
  • 1 carton (16 oz each) Egg Beaters® Original
  • 1/4 cup shredded reduced fat Colby Jack cheese

Directions

  1. Melt Parkay in 10-inch nonstick skillet over medium heat. Add asparagus; cook 6 minutes or until crisp-tender, stirring occasionally. Add onions and ham; heat 2 minutes more.
  2. Pour Egg Beaters over vegetables and ham; reduce heat to medium-low. Cover; cook 10 minutes or until Egg Beaters are set. Sprinkle with cheese. Cut into wedges to serve.

Cook's Tips

If a more 'browned' top is preferred, sprinkle with cheese when top is almost set and place under broiler, 2 to 3 inches from heat. Broil 2 minutes or until set and bubbly. Be sure to use skillet with ovenproof handle or cover handle with foil before placing under broiler.