Spring Frittata

5
(9 ratings)
Prep
Time
Total Time
Number Of
Ingredients
6
Servings4

A frittata perfect for spring when fresh asparagus is at its best

Ingredients
  • 1 tablespoon Parkay® Original Spread-tub
  • 1/2 pound thin fresh asparagus spears, trimmed, cut into 1/2-inch pieces
  • 1/4 cup sliced green onions
  • 3/4 cup finely chopped fully cooked lean ham
  • 1 carton (16 oz each) Egg Beaters® Original
  • 1/4 cup shredded reduced fat Colby Jack cheese
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Directions
  1. Melt Parkay in 10-inch nonstick skillet over medium heat. Add asparagus; cook 6 minutes or until crisp-tender, stirring occasionally. Add onions and ham; heat 2 minutes more.
  2. Pour Egg Beaters over vegetables and ham; reduce heat to medium-low. Cover; cook 10 minutes or until Egg Beaters are set. Sprinkle with cheese. Cut into wedges to serve.
Cook's Tips

If a more 'browned' top is preferred, sprinkle with cheese when top is almost set and place under broiler, 2 to 3 inches from heat. Broil 2 minutes or until set and bubbly. Be sure to use skillet with ovenproof handle or cover handle with foil before placing under broiler. For gluten free preparation, confirm all recipe ingredients are gluten free by reading product labels each time you make this recipe.

Cook's Tips

If a more 'browned' top is preferred, sprinkle with cheese when top is almost set and place under broiler, 2 to 3 inches from heat. Broil 2 minutes or until set and bubbly. Be sure to use skillet with ovenproof handle or cover handle with foil before placing under broiler. For gluten free preparation, confirm all recipe ingredients are gluten free by reading product labels each time you make this recipe.

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Nutrition Information
Calories: 150 View complete nutrition information
Reviews (9)

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Overall Rating

Talie May 01, 2013

I think I completely overhauled this recipe. I chopped up some broccoli, red and green bell peppers, onions and portobello mushrooms. No green onions, no asparagus, no Parkay and no ham. I sauteed the veggies in some olive oil and used Turkey Ham, I also added 3 eggs because I didn't think the 16 oz of egg betters was enough for the amount of veggies I put in. Also, I set the oven to 350 degrees, put the mixture in a greased muffin tin and baked for about 25 - 28 minutes. I put them in plastic storage bags so I can quickly grab, heat and eat for breakfasts. Only thing is, my mom and son tried to gobble all of them up. It's hard to get veggies in him and this did the trick.

Emeraldmom4 March 28, 2013

I have 3 girls who have a problem of finding something for breakfast or any meal & I finally did!! My girls ALL love this meal.

Bruce September 18, 2012

Very easy to make. I added 1 green. 1 red bell peppers, and 1/4 cup (chopped) mushrooms. Family loved it although everyone suggested it be served as a breakfast or brunch.

hosh July 19, 2012

I love this recipe and my kids do too....easy and healthy!!

Quick Cook April 02, 2012

WOW!!!!! Something different, helpful and healthy, thanks for whom ever came up with this web-page, it makes cooking a meal quick for on the go people.

poco52165 April 01, 2012

The recipe was very good. I changed it a little by adding green peppers, mushrooms and baby spinach. I also substituted Pepper Jack for the Colby. This is a different variation. Try it you mat like it.