Asparagus and Tomato Frittata

Source: dLife

A savory layered egg dish with asparagus, tomatoes and parmesan.

Nutrition Facts
Serving size: 1 slice
Amount Per Serving
Calories	131.9
Total Carbs	4.5g
Dietary Fiber	0.6g
Sugars	2.5g
Total Fat	8g
Saturated Fat	3.3g
Unsaturated Fat	4.7g
Protein	10.7g
Sodium	385.2mg
Dietary Exchanges Fat 1, Meat 1 1/2, Vegetable 1
See the Detailed Nutritional Analysis
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1 cooking spray
2 fresh tomatoes, thinly sliced
0.5 lb asparagus spears, fresh, small (very thin, 3 inches long, including tip)
0.5 cup Cheese, parmesan, shredded, divided
4 eggs, gently beaten
0.25 tsp salt

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.

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