Tender-crisp asparagus and bright-red bell peppers flavor this easy egg dish. A gentle flip at the end of cooking turns both sides golden brown.
Spring Frittata
- Prep Time 20 min
- Total 20 min
- Servings 4
- Ingredients 6
Ingredients
- 4 teaspoons olive oil
- 1/2 lb fresh asparagus spears, trimmed, cut into 1-inch pieces
- 1 small red bell pepper, thinly sliced
- 2 cartons (8 oz each) fat-free cholesterol-free egg product (2 cups) or 8 eggs, lightly beaten
- 1 tablespoon finely chopped fresh basil
- 1/4 teaspoon salt
Instructions
-
Step1In 10-inch nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Add asparagus and bell pepper; cook 3 to 5 minutes, stirring frequently, until crisp-tender. Remove from heat; place cooked vegetables in medium bowl. Stir egg product, basil and salt into vegetables.
-
Step2In same skillet, add remaining 2 teaspoons oil and the egg mixture. Cook over medium heat about 5 minutes or until bottom is lightly browned and top is set, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet.
-
Step3Place skillet-size heatproof plate, upside down, on top of skillet. Turn plate and skillet over; slide frittata back into skillet, browned side up. Cook until bottom is lightly browned. Invert onto serving plate if desired. Cut into wedges.
Nutrition
80
Calories
4 1/2g
Total Fat
7g
Protein
4g
Total Carbohydrate
2g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 80
- Calories from Fat
- 40
- Total Fat
- 4 1/2g
- 7%
- Saturated Fat
- 1/2g
- 3%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 260mg
- 11%
- Potassium
- 180mg
- 5%
- Total Carbohydrate
- 4g
- 1%
- Dietary Fiber
- 1g
- 5%
- Sugars
- 2g
- Protein
- 7g
% Daily Value*:
- Vitamin A
- 35%
- 35%
- Vitamin C
- 35%
- 35%
- Calcium
- 2%
- 2%
- Iron
- 8%
- 8%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 0 Fat;Carbohydrate Choice
0Tips from the Betty Crocker Kitchens
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