Asparagus and Green Onion Frittata
- 8 lg. eggs
- 1/2 C. whole milk
- 1/8 tsp. ground black pepper
- 3/4 tsp. salt
- 12 oz. asparagus, trimmed
- 1 Tbs. butter or margarine
- 1 bunch green onions, chopped
- 2 oz. light cream cheese (Neufchatel)
Preheat oven to 375 degrees. In medium bowl, with wire whisk, beat eggs, milk, pepper, and 1/2 teaspoon salt until blended; set aside. If using thin asparagus, cut each stalk crosswise in half; if using medium asparagus, cut stalks into 1-inch pieces.
In oven-safe nonstick 10-inch skillet, melt butter over medium heat. Add the asparagus and the remaining 1/4 teaspoon salt and cook, stirring often, 4 minutes for thin stalks or 6 minutes for medium-size stalks. Stir in green onions and cook, stirring occasionally, until vegetables are tender, 2 to 3 minutes.
Reduce heat to medium-low. Pour egg mixture over vegetables; drop scant teaspoonfuls of cream cheese over egg mixture. Cook, without stirring, until egg mixture begins to set around the edge, 3 to 4 minutes. Place skillet in oven and bake until frittata is set and knife inserted in center comes out clean, 10 to 12 minutes. Cut into wedges to serve.
Each serving: 250 calories, 16g protein, 7g carbohydrate, 14g total fat (4g sat.), 430mg cholesterol, 530mg sodium.