Jul 25, 2020

Asparagus and tomato frittata breakfast

A savory  layered egg dish with  asparagus tomatoes and parmesan. 
    

Time.    30 min. 
 Servings 4.    

Nutritional.        

calories: 158
fat: 5g
carb: 15g
protein: 13g


Ingredients.      

 cooking spray 
2 fresh tomatoes , thinly sliced 
1/2 lb asparagus spears, fresh and very thin, 
1/2 cup Parmesan cheese, shredded , divided 
4 eggs , slightly beaten 
1/4 tsp salt            

Preparation.         

1 Spray a large nonstick skillet with the vegetable oil spray; place over medium-low heat. Place half of the tomato slices on the bottom of the pan, overlapping. Top with half of the asparagus. Repeat. Sprinkle with half of the Parmesan cheese.


2 Pour the egg over the top; sprinkle with salt. Cover and cook over low heat 20 minutes.
3 Carefully slide the omelet onto a large serving platter. Sprinkle with the remaining Parmesan cheese.
Additional Information

Reduce cholesterol, fat, and calories by substituting 1 cup liquid egg substitute for the four eggs.