Hands-On Time: 10 minutes
Total Time: 25 minutes
Yield: Serves 4
8 medium stalks fresh asparagus
1 shallot, finely diced
11/4 cups liquid egg replacement
1/4 cup shredded Swiss cheese
1 cup nonfat ricotta cheese
1/4 teaspoon ground black pepper
1. Move rack to top of the oven and preheat to 450°F.
2. Trim the asparagus and cut into thirds. Steam the asparagus over high heat for 5 minutes.
3. Spray a large ovenproof skillet with cooking oil. Place over medium heat, add shallot, and sauté for 2 minutes. Add liquid egg replacement to pan and remove from heat. Top with asparagus and Swiss. Dollop ricotta over top and season with ground black pepper.
4. Place skillet on top rack in oven and bake for 10 minutes.
5. Remove from oven. Slide a heatproof spatula around and under frittata to loosen. Remove and cut into wedges. Serve immediately.
Per Serving: Calories: 130 | Fat: 2 g | Saturated fat: 1 g | Cholesterol: 15 mg | Sodium: 200 mg | Total carbohydrates: 10 g | Dietary fiber: 1 g | Sugars: 3 g | Protein: 16 g