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Spring Frittata

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Spring Frittata
  • Prep Time 20 min
  • Total Time 20 min
  • Servings 4
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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.

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

Directions

  • 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.
Tips  

Serve this frittata with crusty Italian bread and a tomato and lettuce salad.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
80
(
Calories from Fat
40
)
Daily Value
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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