Asparagus and Swiss Cheese Frittata

Spring is here and asparagus is at it's best this time of the year. I buy lots of it and steam it to use for quick recipes throughout the week. Asparagus is high in fiber, vitamin A and C, and low in calories. This delicious frittata uses reduced fat Swiss cheese and egg whites to keep this low in points.

Asparagus and Swiss Cheese Frittata
Gina's Weight Watcher Recipes
Servings: 4 servings • Time: 20-25 minutes • Old Points: 4 pts • Points+: 4 pts
Calories: 228.2 • Fat: 11.3 g • Carb: 12.6 g • Fiber: 3.6 g • Protein: 21.2 g 

• 1/2 lb asparagus, tough ends trimmed off
• 1/2 cup shallots, chopped
• 2 tsp butter
• 3 large eggs
• 5 large egg whites
• 1 tbsp 1% milk
  
• 2 tbsp fresh grated Pecorino Romano
  
• 3 oz reduced fat Swiss cheese (I used Sargento)
  
• salt and fresh pepper to taste

Steam asparagus crisp and tender, about 2-5 minutes. Thinly slice on the diagonal.

Preheat oven to 350°.

Heat butter in a large skillet over medium heat. Stir in shallots and saute until golden, about 4-5 minutes. Add steamed asparagus, salt and pepper.

In a medium bowl whisk eggs, egg whites, grated cheese, milk, salt, and pepper. Add half of the swiss and mix well.

Add eggs to the skillet making sure eggs cover the asparagus. Cook on medium for about 4 minutes, until the edges begin to set. Move the skillet to oven. Cook about 15 minutes, or until frittata is completely cooked. Serve warm, cut into 4 equal wedges.