- 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
Directions
- 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.
