6 eggs
1/4 c. skim milk
1/4 tsp. salt
Dash of nutmeg
2 tbsp. butter
1/4 c. sliced green onions
1 c. fresh or frozen cut-up asparagus, cooked and drained
1/4 c. shredded carrot
2 oz. shredded Swiss cheese

In medium bowl, combine eggs, milk, salt and nutmeg; beat well.

In 10-inch skillet over medium heat, melt butter. Saute onion until tender. Reduce heat to low; add egg mixture to skillet. Cover; cook over low heat for 6 to 8 minutes or until mixture is set.

Arrange asparagus in center of frittata. Sprinkle carrots around edge. Sprinkle cheese over asparagus, cover; cook 2 to 4 minutes or until cheese is melted. Let stand 5 minutes before serving.