Low-Carb Asparagus and Fresh Mozzarella Frittata with Parmesan

Directions

Wash and dry asparagus tips, and cut into sizes which will fit into your pan in a single layer. Heat 2 tsp. olive oil in heavy frying pan, then add the asparagus, season with salt and fresh ground black pepper, and cook at high heat about 2-3 minutes. When asparagus is barely starting to brown on one side, turn and cook about 2 minutes on the other side. While asparagus browns, cut the fresh Mozzarella into small cubes. Remove asparagus to a dish. While oil heats, beat eggs with Spike seasoning until eggs are well-beaten. Add 2 tsp. more oil to the pan and heat on low. Pour eggs into pan, let cook for a couple minutes. Then lay the asparagus spears in a single layer in the egg mixture. Use your fingers to sprinkle the mozzarella pieces around the pieces of asparagus, then sprinkle parmesan cheese on top. If you’re planning to brown the top of the frittata under the broiler, turn the broiler on now. Cover pan and cook on low heat about 10-12 minutes, or until the edges are set but the center is still not completely set. Then put pan under the broiler and brown the top for 3-4 minutes. If you’re not browning under the broiler, just cook covered until the whole frittata is firm, about 14 minutes. Sprinkle Asparagus and Fresh Mozzarella Frittata with chopped green onions and serve hot.