| Level: | Intermediate |
| Total: | 35 min |
| Prep: | 10 min |
| Cook: | 25 min |
| Yield: | 6 Servings |
Ingredients
- 1 tablespoon vegetable oil
- ½ cup chopped onions
- 1 cup cut fresh asparagus
- ½ cup chopped red bell pepper
- 1½ cups egg substitute
- ½ cup Daisy Brand Light Sour Cream
- ¼ teaspoon black pepper
- ¼ cup reduced fat shredded Cheddar cheese
Instructions
- 1.Heat the oven to 400°F.
- 2.Spray a 9-inch pie plate with cooking spray. Heat the oil in a 10-inch nonstick skillet over medium heat.
- 3.Add the onion and cook for 2 minutes, stirring occasionally.
- 4.Add the asparagus and bell pepper to the onion and cook for 3 to 4 minutes or until slightly tender, stirring occasionally.
- 5.Pour the vegetables into the pie plate.
- 6.Combine the egg substitute, sour cream and black pepper in a medium bowl; whisk until blended.
- 7.Pour the egg mixture over the vegetables.
- 8.Bake the frittata for 15 to 20 minutes or until set, sprinkling with the Cheddar cheese during the last 5 minutes of baking.
- 9.Let the frittata stand for 5 minutes before slicing and serving.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 203 |
| Total Fat | 6 g |
| Saturated Fat | 3 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 3 g |
| Cholesterol | 12 mg |
| Sodium | 93 mg |
Reviews
I liked the simplicity and had most ingredients on hand. I used real eggs and no low-fat. I cut it into 6 pieces; ate one and when I turned around my 19 year old nephew had devoured the rest! I did not have asparagus but used fresh broccoli. I will make this again.