A frittata perfect for spring when fresh asparagus is at its best
- 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
- 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.
- 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.
|Amount per Serving|
|% Daily Value*|
|Total fat||5 g||7%|
|Saturated fat||2 g||9%|
|Dietary fiber||1 g||3%|
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