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Spring Frittata
Spring Frittata
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Prep Time:
20 minutes
Total Time:
20 minutes
Vibrant asparagus and bell peppers elevate this simple egg dish, cooked to golden perfection with a delicate flip.
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:
  • Heat 2 teaspoons of oil in a 10-inch nonstick skillet over medium-high heat. Cook asparagus and bell pepper for 3 to 5 minutes, stirring often, until crisp-tender. Transfer cooked vegetables to a medium bowl, then mix in egg product, basil, and salt.
  • In the same skillet, pour in the remaining 2 teaspoons of oil along with the egg mixture. Cook over medium heat for about 5 minutes, allowing the bottom to lightly brown and the top to set. Remember to gently lift the edges occasionally to let the uncooked egg mixture flow to the bottom of the skillet.
  • Invert a heatproof plate on top of the skillet and flip the frittata back into the skillet, browned side up. Cook until the bottom is lightly browned, then optionally invert onto a serving plate and cut into wedges.

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