Low Fat Asparagus Frittata (With Egg Beaters) - cooking recipe

Ingredients

1 1/2 cups Egg Beaters egg substitute (1-1/2 cups = 12 oz)
1/2 cup shredded reduced-fat swiss cheese (1/2 cup = 2 oz)
1/4 cup nonfat milk
cooking spray
10 asparagus spears, cut into 1-inch lengths
1 small onion, thinly sliced
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 medium tomatoes, coarsely chopped

Preparation

Preheat broiler.
Mix Egg Beaters, cheese and milk in medium bowl until well blended; set aside.
Spray medium skillet with ovenproof handle with cooking spray; heat over medium heat.
Add asparagus, onions, salt and pepper; cook and stir 3 minutes, or until vegetables are crisp-tender.
Add tomatoes; cook 1 minute, stirring occasionally.
Add Egg Beaters mixture.
Reduce heat to low; cover skillet with lid. Cook 12 minutes, or until bottom of frittata is set but top is still slightly moist. Remove lid from skillet.
Place skillet under broiler. Broil 2 minutes, or until top is set but not browned.
Cut into 4 wedges to serve.