Spring Frittata recipe from Life Made Delicious
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Spring Frittata

Tender-crisp asparagus and bright-red bell peppers flavour this easy egg dish. A gentle flip at the end of cooking turns both sides golden brown.

  • Prep Time 20 min
  • Total Time 20 min
  • Servings 4
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Ingredients

4 tsp (20 mL) olive oil
1/2 lb (250 g) asparagus spears, trimmed, cut into 1-inch (2.5 cm) pieces
1 small red bell pepper, thinly sliced
2 cartons (250 mL each) fat-free cholesterol-free egg product (2 cups/500 mL) or 8 eggs, lightly beaten
1 tbsp (15 mL) finely chopped fresh basil
1/4 tsp (1 mL) salt

Nutrition Information

1
Serving
  • Calories
    80
  • Calories From Fat
    40
  • Total Fat
    4 1/2g
  • Trans Fat
    0g
  • Saturated Fat
    1/2g
  • Total Carbs
    4g
  • Sugars
    2g
  • Dietary Fiber
    1g
  • Protein
    7g
  • Cholesterol
    0mg
  • Sodium
    260mg

Instructions

Directions

  • 1 In 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.
  • 2 In 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.
  • 3 Place 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 4 wedges.

Expert Tips

Tip: Serve this frittata with crusty Italian bread and a tomato and lettuce salad.

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