Asparagus Frittata


  • 1 cup water
  • 2/3 pound fresh asparagus, trimmed and cut into 1 inch pieces
  • 1 medium onion, chopped
  • 2 teaspoons olive oil
  • 2 tablespoons minced fresh parsley
  • 1 1/2 cups egg substitute
  • 5 tablespoons shredded Parmesan cheese, divided
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup shredded reduced-fat Cheddar cheese


You Would Never Guess That Egg Substitute Takes The Place Of Eggs In This Fun Variation On A Traditional Frittata. Chock-full Of Fresh Asparagus, This Dish Is Perfect For A Light Springtime Lunch Or Brunch. The Recipe Was Sent In By James Bates Of Hermist

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