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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 Time
    Prep: 20 min. Cook: 25 min.
  • Makes
    6 servings

Ingredients

  • 12 fresh asparagus spears, trimmed
  • 1/2 teaspoon plus 3 tablespoons olive oil, divided
  • 10 large eggs
  • 3 large egg whites
  • 3/4 cup 2% 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

Directions

  • 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 Facts
1 wedge: 371 calories, 21g fat (7g saturated fat), 370mg cholesterol, 692mg sodium, 24g carbohydrate (3g sugars, 2g fiber), 22g protein.
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Reviews

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Average Rating:
  • thdonahue
    Jul 1, 2012

    My family and friends loved it! The pepper jack cheese makes it special!