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 freshly grated Parmesan cheese
Preheat oven to 325°F.
In an oversized bowl (or two batch-es) whisk together egg whites, milk, onion, herbs and pepper until well combined. Stir in asparagus and cheese.
Spray two 13 x 9 x 2-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 twelve squares.
Makes 24 servings.
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.