Asparagus & Parmesan Frittata for 24


This recipe tor 24 servings is sure to be the "star' at your next buffet. Asparagus & Parmesan Frittata For 24 72 extra-large egg whites or 6 cups Egg Exchange 1 1/2 cups nonfat or lowfat milk 3/4 cup sliced green onion 1 tablespoon crushed, dried basil or fine herbs 1/2 teaspoon fresh ground pepper 6 cups cooked asparagus, cut into 1-inch pieces or frozen, thawed asparagus, cut up 4 1/2 cups shredded, lowfat Monterey Jack or Swiss cheese 2/3 cup freshly grated Parmesan cheese


Preheat Oven To 325°F. In An Oversized Bowl (or Two Batches) Whisk Together Egg Whites, Milk, Onion, Herbs And Pepper Until Well Combined. Stir In Asparagus And Cheese. Spray Two 13 X 9 X 2-inch Pans With Aerosol Cooking Spray

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