Spring Frittata

• 1/2 cup chopped leek (white portion only)
• 1/2 cup cut fresh asparagus (1-inch pieces)
• 2 teaspoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup sliced fresh mushrooms
• 1 cup shredded Asiago cheese
• 4 eggs
• 1 cup egg substitute
• 1/4 cup fat-free milk
• 1 tablespoon snipped fresh dill or 1 teaspoon dill weed
• 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes

1. In small bowl, combine leek and asparagus. Drizzle with oil and sprinkle with salt and pepper; toss to coat.
2. Transfer to a
3. coated with cooking spray. Bake at 400u0b0 for 20-25 minutes or until tender, stirring occasionally. Reduce heat to 350u0b0.
4. Place mushrooms on the bottom of a 9-in. deep-dish pie plate coated with cooking spray. Top with roasted vegetables and cheese. In a large bowl, whisk the remaining ingredients; pour over cheese.
5. Bake for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes. Cut into wedges.

fresh asparagus, olive oil, salt, pepper, mushrooms, cheese, eggs, egg substitute, milk, dill, parsley

Taken from www.tasteofhome.com/recipes/spring-frittata/ (may not work)