1 c. small fresh asparagus pieces 1 c. sliced mushrooms 1/2 c. sliced green onions 1/2 c. thin red bell pepper strips 1/2 c. flaked crab meat (2 oz.) 8 eggs 1/4 c. water 1 tsp. dried Italian seasoning 1/2 c. part-skim mozzarella cheese (2 oz.) 1 Tbsp. parmesan cheese, grated
What to do:
1. Heat oven to 375°F. Coat 10-in. nonstick skillet with ovenproof handle with cooking spray; heat over medium-high heat until hot. Add asparagus, mushrooms, onions and bell pepper; sauté until crisp-tender, about 5 min. Remove from heat. Add crab; mix well. 2. Beat eggs, water and Italian seasoning in medium bowl until blended. Stir in mozzarella cheese; pour over crab mixture in skillet. Cook over medium heat until eggs are set at edges, 5 to 8 min. Sprinkle with Parmesan cheese. 3. Bake in 375°F oven until top is lightly browned, eggs are completely set and no visible liquid egg remains, 8 to 10 min. Cut into wedges.
Note: * To make handle ovenproof, wrap it completely in aluminum foil. * Chopped cooked shrimp can be substituted for the crab.
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