Asparagus Frittata Recipe
Asparagus Frittata Recipe photo by Taste of Home
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Asparagus Frittata Recipe

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You would never guess that egg substitute is used in this fun variation on the classic frittata. I loaded it with fresh asparagus in honor of springtime. —James Bates, Hermiston, Oregon
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 2/3 pound fresh asparagus, trimmed and cut into 1-inch pieces
  • 1-1/2 cups egg substitute
  • 5 tablespoons shredded Parmesan cheese, divided
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 teaspoons olive oil
  • 1 medium onion, chopped
  • 2 tablespoons minced fresh parsley
  • 1/4 cup shredded reduced-fat cheddar cheese

Nutritional Facts

1 piece: 146 calories, 5g fat (2g saturated fat), 8mg cholesterol, 533mg sodium, 9g carbohydrate (0 sugars, 2g fiber), 16g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable, 1/2 fat.


  1. Preheat broiler. In a large saucepan, bring 4 cups water to a boil. Add asparagus; cook, uncovered, 2-4 minutes or just until crisp-tender. Drain asparagus and immediately drop into ice water. Drain and pat dry.
  2. In a small bowl, whisk egg substitute, 3 tablespoons Parmesan cheese, salt and pepper.
  3. In a 10-in. ovenproof skillet, heat oil over medium-high heat. Add onion; cook and stir until tender. Stir in asparagus and parsley. Pour in egg mixture. Reduce heat to medium; cook, covered, 8-10 minutes or until eggs are nearly set. Uncover; sprinkle with remaining Parmesan cheese.
  4. Broil 5-6 in. from heat 2-3 minutes or until eggs are completely set. Sprinkle with cheddar cheese. Cut into quarters. Yield: 4 servings.
Originally published as Asparagus Frittata in Light & Tasty April/May 2002, p45

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MunchkinsMom14 User ID: 7835017 246943
Reviewed Apr. 11, 2016

"It's really quite good, especially for such a quick, "no work" recipe. Of course, I used butter to saute the onions, and about 3 times the cheese specified, but I always do that sort of thing! This was the first time I've eaten Eggbeaters, and I was pleasantly surprised."

tootlissie User ID: 222390 83691
Reviewed Apr. 5, 2014

"Good! I used 6 eggs. Is on our list of favorites! Also good with 1/4 cup of chopped, shaved deli ham added when eggs are added."

juicyfruit007 User ID: 1404522 103228
Reviewed Jan. 3, 2014

"Good! Will probably make again. I did use real eggs because that was all I had on hand."

lou7752 User ID: 7388279 41129
Reviewed Aug. 31, 2013


ach1bet2 User ID: 3083480 107786
Reviewed Feb. 15, 2013

"I have made this numerous times and will keep making it. I do use six eggs instead of egg substitute."

rmrh User ID: 6397274 77203
Reviewed Mar. 10, 2012

"This is easy and fast-doubled it for a potluck-it is also good cold-a winner"

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