Asparagus, Spinach and White Cheddar Frittata Recipe

• 1 ¾ cups fresh cut asparagus (1- to 1 ½-inch pieces)
• 1 teaspoon water
• 8 large eggs
• 2 egg whites
• ¼ cup 1% low-fat milk
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons olive oil, divided
• 2 garlic cloves, finely minced
• 5 cups loosely packed fresh spinach leaves
• 1 cup (4 ounces) shredded reduced-fat white cheddar cheese
• ½ teaspoon finely chopped fresh basil (optional garnish)

Instructions

1. Preheat oven broiler.
2. Place asparagus and water in glass pie plate or bowl, cover with plastic wrap and microwave on high 3 minutes, or until asparagus is tender-crisp and still bright green.
3. Whisk eggs, egg whites, milk, salt and pepper in large bowl until blended; set aside.
4. Heat 1 tablespoon olive oil in oven-proof 12-inch skillet over medium-high heat. Add minced garlic and sauté 1 minute.
5. Stir in spinach and cook, stirring constantly, until spinach is slightly wilted, about 1 minute.
6. Reduce heat to medium-low and stir in cooked asparagus along with remaining 1 tablespoon olive oil.
7. Pour egg mixture in skillet and stir gently to evenly distribute ingredients. Cook until eggs are almost set, about 8 to 11 minutes. (Eggs will still be runny on top, but set on sides and bottom.)
8. Remove frittata from heat, sprinkle evenly with shredded cheese, and place skillet in oven, about 6-7 inches from heat source. Broil until the center is firm and cheese is completely melted, about 1 to 2 minutes.
9. Remove and sprinkle with fresh basil if desired. Cut into 6 wedges.
 

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