Asparagus and Smoked Trout Frittata

Ingredients

• 8 ounces asparagus trimmed cut into 1-inch pieces thin
• 0.3 teaspoon pepper black freshly ground
• 1 teaspoon canola oil 
• 4 large egg whites 
• 4 large eggs 
• 1.5 teaspoons optional: dill fresh chopped
• 0.5 cup green onions minced
• 1 tablespoon milk 2% reduced-fat
• 1 ounce parmigiano-reggiano cheese fresh divided grated
• 0.1 teaspoon salt 
• 4 ounces trout smoked flaked

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• broiler

Directions

1. Preheat oven to 45
2. Cook asparagus in a large saucepan of boiling water 2 minutes.
3. Drain and plunge asparagus into ice water; drain and pat dry.
4. Combine milk and next 4 ingredients (through egg whites) in a medium bowl, stirring with a whisk. Stir in asparagus, 2 tablespoons cheese, dill, and trout.
5. Heat a 10-inch ovenproof skillet over medium heat. Coat pan with cooking spray.
6. Add oil and onions to pan; cook 1 minute, stirring occasionally.
7. Pour egg mixture into pan; stir once. Cook without stirring for 2 minutes or until edges begin to set.
8. Place pan in oven.
9. Bake at 450 for 8 minutes or until eggs are just set.
10. Remove from oven; sprinkle evenly with remaining 2 tablespoons cheese.
11. Preheat broiler.
12. Broil frittata 2 minutes or until lightly browned.
13. Remove from oven; let stand 5 minutes.
14. Cut into 8 wedges.