SPRING FRITTATA

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Spring Frittata image

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.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 20m

Yield 4

Number Of Ingredients 6

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

Steps:

  • 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.
  • 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.
  • 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 Facts : Calories 80, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 1 g, Protein 7 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 2 g, TransFat 0 g

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