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Spring Frittata

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Betty Crocker Kitchens
Updated May 3, 2010
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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
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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

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

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
0
*Percent Daily Values are based on a 2,000 calorie diet.

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