HEAT oven to 375°F. COAT 10-inch 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 minutes. REMOVE from heat. ADD crab; mix well.
BEAT eggs, water and Italian seasoning in large 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 minutes. SPRINKLE with Parmesan cheese.
BAKE in 375°F oven until top is lightly browned, eggs are completely set and no visible liquid egg remains, 8 to 10 minutes. CUT into wedges.
INGREDIENTS
small fresh asparagus pieces
1 cup
sliced mushrooms
1 cup
sliced green onions
1/2 cup
thin red bell pepper strips
1/2 cup
flaked crab meat (2 oz.)
1/2 cup
EGGS
8
dried Italian seasoning
1 tsp.
shredded part-skim mozzarella cheese (2 oz.)
1/2 cup
grated Parmesan cheese
1 tbsp.
tips
Prepare this delicious dish filled with asparagus, mushrooms, crab, cheese and spices for a simple brunch or easy entertaining.
To make handle ovenproof, wrap it completely in aluminum foil.
Chopped cooked shrimp can be substituted for the crab.
American Egg Board
