Garden Vegetable Frittata

[amorsalado]

Ingredients:

• 1 pound asparagus
• 1 tbsp olive oil
• 1 clove garlic
• 1 shallot
• 1 small or 1/2 large zucchini
• 1 1/2 cups Eggbeaters 
• 1/3 cup milk of choice (soy, almond, hemp, dairy, etc. etc.- you know the drill by now)
• 1 tsp salt
• 1/4 tsp freshly ground black pepper
• dash nutmeg
• 1 tbsp chopped chives
• 1/4 cup freshly grated Parmesan cheese
• 2 medium or 1 large tomato

Directions:

1. Preheat the oven to 350 degrees.
2. Wash and trim asparagus and cut into 1-inch long pieces.
3. Blanch asparagus in boiling water for 1-2 minutes and immediately shock in ice water.
4. Drain and dry asparagus, set aside.
5. Grate or finely mince the garlic and shallots.
6. In a skillet, heat olive oil and sauté the garlic and shallots for about two minutes.
7. Remove from heat and set aside.
8. Cut the zucchini in half lengthwise and slice into thin, half-moon shapes.
9. In a large bowl, beat together Eggbeaters, milk, salt, pepper, nutmeg, and chives. Add asparagus, garlic and shallots, and zucchini.
10. Lightly spray a 2-quart baking dish (11 x 7 x 1.5) with cooking spray.
11. Pour the egg and vegetable mixture into the dish.
12. Thinly slice tomatoes and arrange on top of the egg mixture.
13. Sprinkle Parmesan cheese over the top and bake in the oven until set, about 30-35 minutes.
14. If desired, place under the broiler for 2-3 minutes to brown the top.
15. Allow the frittata to cool before serving. Frittata can be made ahead and chilled, covered, overnight; allow to come to room temperature before serving.

Makes six servings.

My Notes:  This was originally a SparkPeople recipe.  I adapted it to get rid of stuff I don't like (mushrooms eeewwwww!), and to get rid of the cholesterol in a shell.  The calorie content will, of course, vary according to ingredients used, but made with Eggbeaters and light soy milk, the count is 71.3 calories per serving.