You do not need an ovenproof skillet for this delicious frittata. Substitute zucchini or other veggies for the asparagus if you like and increase the amount of veggies if desired.
1/2 cup chopped leek (white portion only)
1/2 cup cut fresh asparagus (1 inch pieces), increase if desired
2 tsp. olive oil
1/4 tsp. salt
1/4 tsp. pepper
1 cup sliced fresh mushrooms
1 cup shredded Asiago cheese
4 eggs
1 cup egg substitute (I usually just increase the Omega 3 eggs to 5)
1/4 cup fat-free milk (I use almond milk which works fine)
1 Tbsp. snipped fresh dill or 1 tsp. dill weed
1 Tbsp. minced fresh parsley or 1 tsp. dried parsley flakes
In small bowl, combine leek and asparagus. Drizzle with oil and sprinkle with salt/pepper; toss to coat. Transfer to a baking sheet coated with cooking spray. Bake at 400 for 20-25 min or until tender, stirring occasionally. Reduce heat to 350.
Place mushrooms on the bottom of a 9 in. deep dish pie plate coated with cooking spray. Top with roasted veggies and cheese. In a large bowl, whisk remaining ingredients; pour over cheese.
Bake for 30-35 min. or until a knife inserted near the center comes out clean. Let stand for 5 minutes. Cut into wedges.
