HealthNotes

Crab and Asparagus Frittata

• From: American Egg Board

Ingredients

• 1 cup small fresh asparagus pieces

• 1 cup sliced mushrooms

• 1/2 cup sliced green onions

• 1/2 cup thin red bell pepper strips

• 1/2 cup flaked crab meat

• 8 eggs

• 1/4 cup water

• 1 tsp dried Italian seasoning

• 1/2 cup shredded part-skim mozzarella cheese

• 1 Tbs grated Parmesan cheese

This frittata is special enough for brunch guests and hearty enough for a light family supper.

Directions

• Heat oven to 375°F. Coat 10-inch nonstick skillet with oven-proof handle with cooking spray; heat over medium-high heat until hot. Add asparagus, mushrooms, onions, and bell pepper; sauté until crisp-tender, about 5 minutes. Remove from heat. Add crab; mix well.
• Beat eggs, water, and Italian seasoning in medium bowl until blended. Stir in mozzarella cheese; pour over crab mixture in skillet. Cook over medium heat until eggs are set at edges, 5–8 minutes. Sprinkle with Parmesan cheese.
• Bake in 375°F oven until top is lightly browned, eggs are completely set, and no visible liquid egg remains, 8–10 minutes. Cut into wedges.