Fresh asparagus, Swiss cheese and fresh tomatoes make this mouth-watering open face omelet a huge hit.

Cooking Method: Sauté
Preparation Time: 10 minutes
Cooking Time: 20-30 minutes
Servings: 4

Ingredients:

1-1/2 cup	Egg Beaters®	375 mL
1/2 cup	Shredded reduced-fat Swiss cheese	125 mL
1/4 cup	Skim milk	60 mL
	PAM® Original No-Stick Cooking Spray
10	Fresh asparagus spears, cut into 1-inch lengths
1	Small onion, thinly sliced
1/4 tsp	Salt	2 mL
1/8 tsp	Ground black pepper	1 mL
1	Medium tomato, coarsely chopped	1 mL

Directions:

1. Preheat broiler. Mix Egg Beaters, cheese and milk in a medium bowl until well blended; set aside.
2. Use a medium skillet with an ovenproof handle and lid. Spray with cooking spray; heat over medium heat. Add asparagus, onions, salt and pepper; cook and stir for 3 minutes, or until vegetables are tender-crisp. Add tomatoes; cook 1 minute, stirring occasionally. Add Egg Beaters mixture. Reduce heat to low; cover skillet with lid. Cook for 12 minutes, or until bottom of frittata is set but top is slightly moist.
3. Remove lid and place skillet under broiler. Broil 2 minutes, or until top is set but not browned. Cut into 4 wedges to serve.