Spring Frittata

This brunch or dinner frittata uses whole eggs with a higher proportion of whites. Folate-rich asparagus tops this delicious egg dish.

Ingredients:
Cooking spray
1 large shallot, minced
2 whole eggs
4 egg whites
1 teaspoon minced fresh dill weed
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup fresh asparagus in 1|2-inch pieces, cooked
1/4 cup shredded, reduced-fat sharp Cheddar cheese

Directions:
Spray large nonstick, ovenproof skillet with cooking spray. Heat over medium heat 30 seconds. Add shallot and cook for 3 to 5 minutes, stirring occasionally, or until tender. Remove shallot to a large bowl. Beat in eggs, egg whites, dill weed, salt and pepper. Pour egg mixture into skillet. Cook over medium heat 5 to 7 minutes or until almost set. Sprinkle on asparagus and cheese. Place skillet in preheated broiler, about 4 inches from heat. Heat for 30 seconds to 1 minute or until cheese melts and eggs are set. Watch closely so frittata doesn’t burn. Remove from broiler. Cut in half. Makes 2 servings.