Spring Frittata
Minutes Prep Time: 20
Minutes Total Time: 30
Servings: 4
Difficulty: easy
Minutes Prep Time: 20
Minutes Total Time: 30
Servings: 4
Difficulty: easy
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
8 eggs, lightly beaten
1/4 cup shredded reduced fat Colby Jack cheese
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 166 mg | 17% |
Carbohydrate | 4 g | 1% |
Cholesterol | 391 mg | 130% |
Total Fat | 15 g | 24% |
Iron | 2 mg | 11% |
Calories | 243 kcal | 12% |
Sodium | 527 mg | 22% |
Protein | 21 g | 42% |
Saturated Fat | 5 g | 25% |
Sugars | 2 g | 0 |
Vitamin C | 4 mg | 6% |
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.
Pour eggs over vegetables and ham; reduce heat to medium-low. Cover; cook 10 minutes or until eggs are set. Sprinkle with cheese. Cut into wedges to serve.
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.
Spring Frittata