A frittata is a crustless quiche! Serve with a tossed green salad.

6 extra-large egg whites or 1/2 cup Egg Exchange
2 Tablespoons nonfat or lowfat milk
1 Tablespoon sliced green onion
1 1/4 teaspoon crushed, dried basil or fine herbs Dash pepper
1/2 cup cooked asparagus, cut into 1 -inch pieces or frozen, thawed asparagus, cut up
1/2 cup shredded, lowfat Monterey Jack or Swiss cheese
1 teaspoon vegetable oil
1 Tablespoon grated Parmesan cheese

In a large bowl, whisk together egg whites, milk, onions, herbs and pepper until well combined. Stir in asparagus and cheese. Preheat broiler.

Heat oil in an 8-inch, oven-proof, nonstick skillet or omelet pan. Pour in egg white mixture. Cook without stirring over medium heat, about 4 to 5 minutes or until mixture is nearly set. Sprinkle Parmesan cheese over frittata; place under broiler until top is set and lightly browned.

This recipe tor 24 servings is sure to be the "star' at your next buffet.

72 extra-large egg whites or 6 cups Egg Exchange
1 1/2 cups nonfat or lowfat milk
3/4 cup sliced green onion
1 Tablespoon crushed, dried basil or fine herbs
1/2 teaspoon pepper
6 cups cooked asparagus, cut into 1-inch pieces or frozen, thawed asparagus, cut up
4 1/2 cups shredded, lowfat Monterey Jack or Swiss cheese
2/3 cup grated Parmesan cheese

Preheat oven to 325°F. In an oversized bowl (or two batch-es) whisk together egg whites, milk, onion, herbs and pep-per until well combined. Stir in asparagus and cheese.

Spray two 13x9x2-inch pans with aerosol cooking spray; pour half of mixture (6 cups) into each pan. Sprinkle 1/3 cup grated Parmesan over mixture in each pan. Bake 30 to 35 minutes or until knife inserted off-center comes out clean. Let stand 5 minutes; cut each frittata into 1 2 squares.

Nutritional Analysis:
For 1 serving: Fat 15 grams; Calories 246; Saturated 9 grams; Protein 24 grams; Unsaturated 6 grams; Carbohydrates 4 grams; Cholesterol 40 mg