Asparagus, Spinach and White Cheddar Frittata

1. Preheat oven broiler.
2. Place asparagus and water in glass pie plate or bowl, cover with plastic wrap and microwave on high 3 minutes, or until asparagus is tender-crisp and still bright green.
3. Whisk eggs, egg whites, milk, salt and pepper in large bowl until blended; set aside.
4. Heat 1 tablespoon olive oil in oven-proof 12-inch skillet over medium-high heat. Add minced garlic and sauté 1 minute.
5. Stir in spinach and cook, stirring constantly, until spinach is slightly wilted, about 1 minute.
6. Reduce heat to medium-low and stir in cooked asparagus along with remaining 1 tablespoon olive oil.
7. Pour egg mixture in skillet and stir gently to evenly distribute ingredients. Cook until eggs are almost set, about 8 to 11 minutes. (Eggs will still be runny on top, but set on sides and bottom.)
8. Remove frittata from heat, sprinkle evenly with shredded cheese, and place skillet in oven, about 6-7 inches from heat source. Broil until the center is firm and cheese is completely melted, about 1 to 2 minutes.
9. Remove and sprinkle with fresh basil if desired. Cut into 6 wedges.

Nutrition Facts (per serving): Calories – 224, Fat – 15.5g, Dietary Fiber – 1.2g, Protein – 16.6g, Vitamin A – 61%, Vitamin C – 18%, Calcium – 21%, Iron – 12%.

**Nutrition information is calculated using an online calorie calculator. Variations may exist. Values are based on a 2,000-calorie diet.