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Asparagus Frittata with Ham & Swiss

To save time, place asparagus in a microwave safe bowl with about 2 tablespoons of water. Cover with plastic wrap or a wet paper towel and microwave for 2-3 minutes. Using liquid egg whites, and pre-diced ham will also save you prep time on this tasty recipe! Try this for dinner on a night that you don’t have a lot of time to cook

Serves: 1/2 of frittata


10 oz. asparagus, stem ends snapped off, cut into ½-inch pieces (1 ½ cups)

2 large eggs

2 large egg whites or 1/3 cup liquid egg whites

2 tsp Dijon mustard

Freshly ground pepper to taste

½ cup shredded or diced reduced-fat, part-skim Swiss or Jarlsburg cheese (2 oz.)

½ cup diced deli ham (2 oz.)

1 tsp olive or canola oil



  1. Steam or boil asparagus until just tender, 2-3 minutes.  Rinse under cold water to stop further cooking and drain well.  (see “quick tip” below)
  2. Whisk eggs, egg whites, mustard, salt, and pepper in a medium bowl until blended.  Stir in cheese, ham, and asparagus.
  3. Preheat broiler.  Brush oil over a 10-inch skillet with sloping sides; heat over medium-low heat.  Pour in egg mixture.  Cook, lifting edges with a heatproof silicone spatula and tilting skillet to allow uncooked egg to flow underneath from time to time, until the bottom is light golden, 2-4 minutes.
  4. Place skillet under broiler and cook until the top is lightly browned, firm to touch and set, 3-5 minutes.  Rotate skillet as necessary for even browning.  Slide frittata onto a plate and cut into wedges.  (Any leftovers can be covered and refrigerated, then heated in the microwave)