Wild Rice, Asparagus, And Goat Cheese Frittata

• 2 tablespoons water
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 5 large eggs
• 4 large egg whites
• Cooking spray
• 1 cup (1-inch) slices asparagus (about 1/4 pound)
• 1 garlic clove, minced
• 1 cup thinly sliced green onions
• 1/2 cup halved grape tomatoes
• 1/2 cup cooked wild rice
• 1/4 cup thinly sliced fresh basil
• 1 teaspoon grated lemon rind
• 1/4 cup (1 ounce) crumbled goat cheese

1. Preheat broiler.
2. Combine first 5 ingredients, stirring well with a whisk; set aside.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add asparagus and garlic, and saute 2 minutes. Add onions, and saute 1 minute or until asparagus is crisp-tender. Add tomatoes, rice, basil, and rind; cook 1 minute or until thoroughly heated. Reduce heat to medium. Pat mixture into an even layer in pan; sprinkle with cheese. Pour egg mixture over rice mixture; cook 4 minutes or until almost set.
4. Wrap handle of pan with foil; broil 4 minutes or until golden brown and set.

water, salt, freshly ground black pepper, eggs, egg whites, cooking spray, garlic, green onions, halved grape tomatoes, rice, fresh basil, lemon rind, goat cheese

Taken from www.myrecipes.com/recipe/wild-rice-asparagus-goat-cheese-frittata (may not work)