Easter Sunday Frittata
Prep Time: 20 Minutes | Total Time: 30 Minutes | Servings: 4
1 tablespoon Parkay® Original Spread-tub
1/2 pound thin fresh asparagus spears, trimmed, cut into 1/2-inch pieces
1/4 cup sliced green onions
3/4 cup finely chopped fully cooked lean ham
1 carton (16 oz. each) Egg Beaters® Original
1/4 cup shredded reduced fat Colby Jack cheese
Melt Parkay in 10-inch nonstick skillet over medium heat. Add asparagus; cook 6 minutes or until crisp-tender, stirring occasionally. Add onions and ham; heat 2 minutes more.
Pour Egg Beaters over vegetables and ham; reduce heat to medium-low. Cover; cook 10 minutes or until Egg Beaters are set. Sprinkle with cheese. Cut into wedges to serve.