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COOK TIME

20 Minutes

PREPARATION TIME

12 Minutes

INGREDIENTS

• 1 tablespoon butter
• 1 tablespoon olive oil
• 7 item large eggs
• 1/4 cup skim or low-fat milk
• 1/4 cup chopped fresh flat-leaf parsley
• 1 teaspoon salt (optional)
• 1 teaspoon freshly ground pepper
• 8 item medium-size asparagus, trimmed
• 1 item small yellow summer squash, cut in thin rounds

PREPARATION

In 10-inch ovenproof nonstick skillet, heat butter and oil over medium-low heat until melted. Preheat broiler, with the rack about 6 inches from the heat source. In large bowl, whisk eggs, milk and parsley together well. Stir in salt and pepper. Add egg mixture to skillet; cook over low heat, lifting a few times around edges with a spatula to let uncooked egg flow underneath. Cook until frittata is almost set in center, about 10 minutes. Meanwhile, in wide saucepan, bring 1 inch water to boil. Add asparagus flat; cook until crisp tender, about 1 to 2 minutes. Remove frittata from heat. Gently press the squash on top; add drained asparagus in a spoke pattern. Broil, watching carefully, until golden and cooked through in center, about 1 to 2 minutes. Using spatula, gently slide onto a plate. Delicious served with salad.

YIELD

4 Serving/s

Nutritional Information

Per serving: 203 calories, 4 grams carbohydrates, 378 milligrams cholesterol, 15 grams fat, 13 grams protein, 137 milligrams sodium.