Preheat the oven to 375 degrees F.
In a medium bowl, beat the eggs
, Romano, milk, 1/2 teaspoon salt and 1 pepper with a whisk
In a 12-inch nonstick skillet with an oven-safe handle, melt
the butter on medium-high heat. Stir in the asparagus
and the remaining 1/4 teaspoon salt, and cook 4 minutes. Add the green onions
, and cook 2 minutes, stirring often. Spread the vegetable mixture evenly in the skillet.
Reduce the heat to medium-low. Pour the egg mixture into the skillet and cook without stirring until the mixture starts to set around the edge, 4 to 5 minutes. Place the skillet in the oven and bake until set, about 10 minutes. Invert the frittata
onto a serving plate and cut into wedges.
Cook's Note: This recipe is higher in saturated fat
. Choose other meals lower in saturated fat for the rest of the day so you don't exceed your daily limit of 15 g.
Nutritional information per serving: about 253 calories, 18 g protein, 5 g carbohydrate, 16 g total fat (7 g saturated), 1 g fiber, 443 mg cholesterol, 580 mg sodium