Asparagus Frittata

24 asparagus spears, cut into 2-in lengths
3 large eggs
6 egg whites
1/3 cup grated parm. cheese
1/4 cup fat free milk
2 TBSP minced chives
1/4 tsp salt
1/4 tsp freshly ground pepper
4 tsp olive oil

Preheat the oven to 350 degrees.

Cook the asparagus in a pan of boiling water until barely tender, about 2 min. Drain and rinse with cold water, then drain again

Whisk the eggs, egg whites, cheese, milk, chives, salt and pepper in a bowl.

Heat the oil in an ovenproof nonstick skillet. Add the asparagus and saute until coated with the oil. Reduce the heat to medium, pour in the eggs and stir quickly to combine. Cook until the eggs are set around the edges, about 5 min. Transfer the skillet to the oven and bake until the eggs are set, about 10 min.

Serves 4

Points per serving: 5

**Tip- For an extra-pretty touch to this already elegant dish, reserve some asparagus tips(leave them 3-4 inches long). Before you put the frittata in the oven, arrange them in a spoke pattern on top of the frittata.