 | | Nutrition Facts | | | Makes 6 servings | | Amount Per Serving | | | Calories | 87.7 | | | Total Carbs | 5.3 g | | | Dietary Fiber | 1.6 g | | | Sugars | 1.1 g | | | Total Fat | 4.8 g | | | Saturated Fat | 1.3 g | | | Unsaturated Fat | 1.2 g | | | Potassium | 83.0 mg | | | Protein | 6.1 g | | | Sodium | 106.4 mg | | Dietary Exchanges
4.79825 Fat, 0.246 Vegetables, 0.43875 Meat, 0.045 Milk, 0.19901 Starch, 0.3648 Lean Meat | | | | See the Detailed Nutritional Analysis | | | Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe. | | Powered by ESHA | |
 Ingredients  Directions - In a large bowl, whisk egg substitute, milk, salt, and pepper until blended. Stir in cheese, asparagus, and peas.
- Preheat broiler.
- Coat nonstick frying pan with olive oil-flavored cooking spray. Melt margarine in the pan.
- On medium heat, carefully pour in egg mixture. Lift edges as egg firms and allow uncooked egg to flow under until the bottom is golden brown and the center is still little runny, about 3 to 4 minutes.
- Shake frying pan occasionally, making sure frittata isn't sticking to bottom.
- Place pan under the broiler for 1 to 2 minutes, until top of frittata is light golden brown.
- Invert onto a serving dish or serve from the pan. Cut into wedges.
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