Serves: 2
Total Calories: 374

4 eggs
1/4 cup milk
3/4 teaspoon chopped fresh chervil or 1/4 teaspoon dried chervil leaves
1/8 teaspoon salt
1/2 cup shredded Swiss cheese or Havarti cheese (2 ounces)
2 tablespoons butter or margarine
3/4 cup fresh or frozen asparagus spears, cut and thawed
1 clove garlic, finely chopped
1/4 cup chopped seeded tomato

1. Beat eggs, milk, chervil and salt in medium bowl until blended. Stir in cheese. Heat butter in 8-inch ovenproof skillet over medium heat until melted. Cook asparagus and garlic in butter about 3 minutes, stirring occasionally, until asparagus is crisp-tender. Stir in tomato reduce heat to medium-low.
2. Pour egg mixture over vegetables. Cover and cook about 9 minutes, without stirring, until eggs are set almost to center and are light brown on bottom. Remove cover.
3. Set oven control to broil. Broil frittata with top about 5 inches from heat about 2 minutes or until eggs are completely set and just starting to brown.

1 Serving: Calories 335 (Calories from Fat 280) Fat 31g (Saturated 16g) Cholesterol 485mg Sodium 440mg Carbohydrate 7g (Dietary Fiber 1g) Protein 23g % Daily Value: Vitamin A 38% Vitamin C 12% Calcium 36% Iron 8% Diet Exchanges: 3 High-Fat Meat, 1 Vegetable

From "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 2
Total Calories: 374
Calories from Fat: 261

More Recipes from the Betty Crocker's Cooking for Two Cookbook:
-SOLUTIONS FOR 2 * table tailored for two
SOLUTIONS FOR 2
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Blueberry Bran Muffins
Caramel-Pecan Coffee Cake
Carrot-Potato Patties
Cheesy Asparagus Frittata
Cinnamon-Orange Breakfast Puffs
Easy Huevos Rancheros
Eggs Benedict
French Omelet with Glazed Apples
Mediterranean Eggs
Mushroom Quiches
Pancake and "Sausage" Stacks
Peach Oven Pancake
Southwestern Corn Cakes
Strawberry-Mandarin Smoothie
Sunflower Nut Oven French Toast
Vegetable Rarebit Cups