Asparagus and Red Pepper Frittata
Three ingredients are all it takes to make this colourful breakfast, brunch or lunch dish.
- Prep time: 10 min
- Makes: 6 servings
- Cook time: 15 min
Nutritional Information
1/6th of recipe
- Calories 140
- Potassium* 225 mg
- Saturated Fat 3 g
- Fat 9 g
- Cholesterol 305 mg
- Carbohydrates 5 g
- Fibres 3 g
- Sugars 2 g
- Protein 12 g
- Sodium 290 mg
- Calcium 40 mg
- Iron 2.5 mg
Ingredients
- 1 1/2 cup / 375 ml
- sliced asparagus
- 1
- sweet red pepper, diced
- 1/2 cup / 125 ml
- chopped onion
- 1 tbsp / 15 ml
- olive oil
- 2 cup / 500 g
- Egg Creations Whole Eggs Original, well shaken
- pinch
- each salt and pepper (to taste)
Directions
Sauté asparagus, red peppers and onions in olive oil in a 10” (25 cm) frying pan until tender.
Pour eggs over top. Cook covered until set.
Slice into wedges to serve.
Tips
Add a mixed green salad and crusty bread to complete the meal.
To add shredded Cheddar cheese, cook until almost set and sprinkle evenly with cheese. Cover or broil to melt cheese and finish setting eggs.
For an elegant option, try sprinkling the top with goat cheese.
Gluten Free
If using pre-packaged shredded cheddar cheese choose one that is gluten-free. If serving with bread choose gluten-free bread.
Egg Creations Whole Eggs Original
Real whole eggs, a touch of sea salt, and nothing more.
Learn MoreTips: Scrambled Eggs
Squeeze orange, lemon or lime juice and/or grated zest to brighten the flavour of scrambled eggs and reduce the need for salt.