MEDITERRANEAN ASPARAGUS FRITTATA

1 pound Fresh asparagus, trimmed
Cooking spray
1 tablespoon olive oil
1 cup sliced mushrooms
1/2 cup diced red pepper
1/2 teaspoon salt
1/2 teaspoon red pepper flakes
1/2 cup shredded fresh basil leaves
7 eggs, beaten
1/2 cup cold water
3/4 cup shredded Parmesan cheese, divided

Preheat oven to 400 F

Cut asparagus tips; microwave on high for 1 minute, Set aside.  Cut remaining stalks into 1-inch pieces.

Coat a large ovenproof saute pan with cooking spray.  Add olive oil to the pan and heat over medium heat. Add asparagus stalks, mushrooms and bell pepper; cook for 2 to 3 minutes, or until asparagus is crisp tender.  Sprinkle with salt, red pepper flakes and basil.

Blend eggs and water; pour into pan.  Sprinkle with 1/2 Parmesan.  Arrange asparagus tips over the eggs, then sprinkle with remaining Parmesan.

Cook over heat for 8 to 10 minutes, or until almost cooked through.  Place in the oven for 5 to 10 minutes, or until puffed and golden.

Makes 6 servings


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