Asparagus and Red Pepper Frittata
What a tasty way to start a morning! This frittata is enriched with asparagus, potatoes, peppers, herbs and a wonderful blend of cheeses. Serve with a side of seasonal fruit. —Toni Donahue, Westerville, Ohio
Total TimePrep: 20 min. Cook: 25 min.
- 12 fresh asparagus spears, trimmed
- 1/2 teaspoon plus 3 tablespoons olive oil, divided
- 10 large eggs
- 3 large egg whites
- 3/4 cup whole milk
- 1/2 cup shredded Parmesan cheese
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 package (20 ounces) refrigerated shredded hash brown potatoes
- 1/2 large sweet red pepper, julienned
- 3 fresh basil leaves, thinly sliced
- 1/2 cup shredded pepper Jack cheese
- Place asparagus on an ungreased baking sheet; drizzle with 1/2 teaspoon oil. Bake at 400° for 10-12 minutes or until tender, stirring once.
- In a large bowl, whisk the eggs, egg whites, milk, Parmesan cheese, salt and pepper; set aside. Heat 2 tablespoons oil in a 12-in. ovenproof skillet over medium heat. Add potatoes and press down lightly. Cook, uncovered, until bottom is golden brown, 6-7 minutes. Drizzle with remaining oil; turn over.
- Pour egg mixture over potatoes. Cover and cook for 9-11 minutes or until nearly set. Arrange asparagus and red pepper over top. Sprinkle with basil and pepper Jack cheese.
- Broil 3-4 in. from the heat until eggs are completely set, 2-3 minutes. Let stand for 5 minutes. Cut into wedges.
Nutrition Facts1 wedge: 371 calories, 21g fat (7g saturated fat), 370mg cholesterol, 692mg sodium, 24g carbohydrate (3g sugars, 2g fiber), 22g protein.
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Originally published as Asparagus and Red Pepper Frittata in Country Woman April/May 2012