Asparagus Frittata



1 Tbs. vegetable oil
1 medium onion, chopped
2 garlic cloves, minced
3 cups coarsely chopped asparagus, about 1 ˝ lbs.
8 eggs
1 Tbs. Fresh basil, chopped, or 1 1/2 tsp. Dried
˝ cup grated mozzarella cheese, low-fat
2 Tbs. bread crumbs
Salt & pepper
Lemon wedges

1. Heat oil in a 12-inch, ovenproof, nonstick frying pan over med-high heat. Sauté onion, garlic and asparagus, stirring occasionally until vegetables are soft, 5-6 minutes; set aside.
2. In a medium bowl beat the eggs; add cooked vegetables, basil, cheese, bread crumbs, salt and pepper. Set aside.
3. Lightly oil the frying pan once more; pour in egg mixture. Cover and cook over medium heat, occasionally uncovering and gently lifting the sides of the frittata with a spatula to let the uncooked egg run under the cooked part to set. Continue cooking and lifting until the center is nearly firm.
4. Remove the pan from heat and place the pan in an oven and cook the frittata under the broiler till the top is firm to the touch. Serve immediately with lemon wedges.

6 servings