Asparagus-Pepper Frittata

Recipe

Breakfast
Asparagus-Pepper Frittata

Primary Media

Skillet of frittata mixed with bacon, asparagus, red bell pepper, onion, cheese and parsley

User Rating

2.85 out of 5 stars
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20 ratings

Recipe Data

6
Servings

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    Servings and Ingredients

    Ingredients
    Serves 6
    QuantityIngredientAdd
    3 slice(s)Hy-Vee double-smoked bacon
    1 lbs.fresh asparagus, trimmed
    ½red bell pepper, seeded and cut into strips
    ½ c.chopped yellow onion
    6Hy-Vee large eggs, slightly beaten
    1 ½ c.shredded white cheddar cheese
    ½ c.Hy-Vee half-and-half, light cream or milk
    2 tbsp.chopped fresh Italian parsley
    ½ tsp.Hy-Vee salt
    ¼ tsp.Hy-Vee ground black pepper

    Directions

    1. Preheat broiler. In a 10-inch broiler-proof skillet, cook bacon until crisp. Drain bacon; crumble and set aside.
    2. Cut asparagus into 1-inch pieces.
    3. In a saucepan, bring about 1 inch water to boiling. Add asparagus, pepper strips and onion; bring just to boiling. Reduce heat slightly; boil about 1 minute or until crisp-tender. Drain well. Spread asparagus-pepper mixture evenly in skillet.
    4. Combine eggs, cheese, half-and-half, parsley, bacon, salt and pepper in a bowl. Pour over vegetables in skillet. Cook over medium heat. As mixture sets, run a spatula around edge of skillet, lifting egg mixture so the uncooked portion flows underneath. Continue cooking and lifting the edges until the egg mixture is almost set.
    5. Place skillet under the broiler. Broil 1 to 2 minutes or until top is just set and begins to turn golden. Cut into wedges to serve.

    Nutrition facts

    Servings

    250 Calories per serving

    Amounts Per Serving

    • Total Fat: 18g
    • Cholesterol: 230mg
    • Sodium: 560mg
    • Total Carbohydrates: 6g
    • Protein: 16g

    Daily Values

    0%
    Vitamin A 25%
    0%
    Vitamin C 25%
    0%
    Iron 10%
    0%
    Calcium 25%

    Recipe Source:

    Hy-Vee Seasons Spring 2011.