Diabetic Caramelized Onion and Asparagus Frittata

[Guest guest]

Wouldn't it be great if we could all make a different recipe and we all met

for a pot luck? LOL Hugs to you all, Marilyn

Diabetic Caramelized Onion and Asparagus Frittata

1 t vegetable oil

2 lrg onions, finely chopped

12 fresh asparagus spears, trimmed and peeled

4 lrg eggs

3 lrg egg whites

salt and freshly ground pepper

coarsely chopped fresh parsley

Heat the oil in a medium nonstick ovenproof skillet. Add the

chopped onions and cook over moderately high heat, stirring, until

sizzling, about 2 minutes. Reduce the heat to moderately low and

cook, stirring frequently, until the onions are well browned,

about 30 minutes longer. Meanwhile, in a skillet of boiling

salted water, cook the asparagus until tender, 3 to 4 minutes;

drain and set aside. Preheat the broiler. In a bowl, whisk the

whole eggs, egg whites and 1 tablespoon of water until frothy,

then season with salt and pepper. Pour the eggs over the hot

onions in the skillet and let set for 1 minute. Cover and cook

until the eggs are set around the edges but still soft in the

center, 2 to 3 minutes. Arrange the asparagus on top of the

frittata, then slip the pan under the broiler and cook for 30 to

60 seconds, or until the omelet puffs up and lightly browns.

Slide the frittata onto a serving plate and sprinkle with the

chopped parsley. Cut the frittata into 6 wedges and serve.

Makes 6 servings.

Nutritional information: 100 calories, 4 g fat, 8 g protein,

8 g carbohydrates, 142 mg cholesterol.

Marilyn

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