Spring Frittata

Spring Frittata

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.

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

4

servings

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
  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 wedges.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
Serve this frittata with crusty Italian bread and a tomato and lettuce salad.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 80
    • (Calories from Fat 40),
  • Total Fat 4 1/2g
    • (Saturated Fat 1/2g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 260mg;
  • Total Carbohydrate 4g
    • (Dietary Fiber 1g,
    • Sugars 2g),
  • Protein 7g;
Percent Daily Value*:
    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 Choices:
    • 0;
    *Percent Daily Values are based on a 2,000 calorie diet.