Crab & Asparagus Frittata

Courtesy of The incredible edible egg™

Servings: 4
Prep Time: 15 Min.
Cook Time: 20 Min.

* 1 c. small fresh asparagus pieces
* 1 c. sliced mushrooms
* 1/2 c. sliced green onions
* 1/2 c. thin red bell pepper strips
* 1/2 c. flaked crab meat (2 oz.)
* 8 eggs
* 1/4 c. water
* 1 tsp. dried Italian seasoning
* 1/2 c. part-skim mozzarella cheese (2 oz.)
* 1 Tbsp. parmesan cheese, grated

1. Heat oven to 375°F. Coat 10-in. nonstick skillet with ovenproof handle with cooking spray; heat over medium-high heat until hot. Add asparagus, mushrooms, onions and bell pepper; sauté until crisp-tender, about 5 min. Remove from heat. Add crab; mix well.
2. 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 to 8 min. Sprinkle with Parmesan cheese.
3. Bake in 375°F oven until top is lightly browned, eggs are completely set and no visible liquid egg remains, 8 to 10 min. Cut into wedges.

Note:
* To make handle ovenproof, wrap it completely in aluminum foil.
* Chopped cooked shrimp can be substituted for the crab.

"For more ways to enjoy The incredible edible egg™, visit incredibleegg.org"

Calories: 224;   Total Fat: 14g;   Saturated Fat: 5g;   Cholesterol: 442mg;   Total Carbs: 5g;   Fiber: 1g;   Protein: 22g;   Sodium: 272mg;