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Spring Frittata

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Spring Frittata
  • Prep 20 min
  • Total 20 min
  • Servings 4
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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.
Apr 10, 2012

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

Steps

  • 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 1
    Tip: Serve this frittata with crusty Italian bread and a tomato and lettuce salad.

Nutrition Information

80 Calories, 4 1/2g Total Fat, 7g Protein, 4g Total Carbs, 2g Sugars

Nutrition Facts

Serving Size: 4 Servings
Calories
80
Total Fat
4 1/2g
Saturated Fat
1/2g
Trans Fat
0g
Cholesterol
0mg
Sodium
260mg
Total Carbs
4g
Dietary Fiber
1g
Sugars
2g
Protein
7g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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