1 teaspoon olive or vegetable oil
4 oz fresh asparagus, cut into 2-inch pieces (about 1 cup)
3/4 cup thinly sliced fresh mushrooms
1/2 cup chopped imitation crabmeat
3/4 cup cheese-and-chive egg product*
1/4 cup shredded mozzarella cheese (1 oz)
Brush oil over bottom and up side of 10-inch nonstick skillet; heat over medium-low heat. Cook asparagus and mushrooms in skillet 3 to 4 minutes, stirring occasionally, until asparagus is crisp-tender. Reduce heat to medium-low. Stir in crabmeat. Cook until heated through.
Spread mixture evenly in skillet. Pour egg product evenly over mixture; do not stir. Cook 6 to 8 minutes or until egg is almost set. Sprinkle with cheese.
Set oven control to broil. Cover skillet handle with foil. Broil frittata with top 4 to 6 inches from heat 1 to 2 minutes or until cheese is melted and eggs are set. Cut in half; serve immediately.
* You can use the equivalent of fresh eggs and add chives and a grated cheese of your choice.
Recipe shared from: http://www.bettycrocker.com/recipes/seafood-frittata/b3bfcc01-d11d-4c6a-a455-60e8f4f0349c