ASPARAGUS-ROMANO FRITTATA

From Good Housekeeping Drop 5 lbs


12 large eggs
3/4 cup grated Romano cheese
1/2 cup reduced-fat (2%) milk
3/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon butter
1 pound asparagus, cut into 1-inch pieces
1 bunch green onions, thinly sliced

Preheat the oven to 375 degrees.

In a medium bowl, beat the eggs, Romano, milk, 1/2 teaspoon salt and 1/8 teaspoon pepper with a whisk.

In a 12-inch nonstick skillet with an oven-safe handle, melt the butter on medium-high heat.  Stir in the asparagus and the remaining 1/4 teaspoon salt, and cook 4 minutes.  Add the green onions, and cook 2 minutes, stirring often.  Spread the vegetable mixture evenly in the skillet.

Reduce the heat to medium-low.  Pour the egg mixture into the skillet and cook without stirring until the mixture starts to set around the edge, 4 to 5 minutes.  Place the skillet in the oven and bake until set, about 10 minutes. Invert the frittata onto a serving plate and cut into wedges.  YIELD:  6 servings