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.

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

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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.