Asparagus Frittata

By Fruits & Veggies - More Matters
Try this recipe at your next breakfast or brunch party!

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  • Prep Time:

Main Dishes

Serves: 3
Cups of Fruits & Vegetables per Serving: 1
Think Variety; Think Color: Yellow/Orange, Green


1 1/2 cups egg substitute

2 scallions, chopped

2 Tbsp olive oil

1/3 cup Parmesan cheese

24 asparagus spears, trimmed

1 tsp dried mint


  1. Slice asparagus into 1-inch diagonal slices. Heat oil in a 10-inch non-stick skillet and saute asparagus and scallions for 5 minutes.
  2. Blend egg substitute, cheese, and mint. Pour over asparagus and scallions in skillet and cook on medium heat, gently pulling sides from skillet to cook eggs throughout.
  3. Cover skillet with lid once egg mixture is cooked halfway through. Use a spatula to divide it into thirds.  Turn each piece once.  Serve immediately.

Nutritional Information

  • Calories:    252
  • Carbohydrates:    7g
  • Total Fat:    16g
  • Cholesterol:    9mg
  • Saturated Fat:   3.7g
  • Dietary Fiber:    3g
  • % of Calories from Fat:    57%
  • Sodium:    361 mg
  • Protein:    21.4g
  • Recipe Credit
  • University of Illinois Cooperative Extension Recipes for Diabetes



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