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Ingredients

• 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

Description

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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