Recipe courtesy of Daisy

Veggie Frittata

  • Level: Intermediate
  • Total: 35 min
  • Prep: 10 min
  • Cook: 25 min
  • Yield: 6 Servings
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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


  1. 1.Heat the oven to 400°F.
  2. 2.Spray a 9-inch pie plate with cooking spray. Heat the oil in a 10-inch nonstick skillet over medium heat.
  3. 3.Add the onion and cook for 2 minutes, stirring occasionally.
  4. 4.Add the asparagus and bell pepper to the onion and cook for 3 to 4 minutes or until slightly tender, stirring occasionally.
  5. 5.Pour the vegetables into the pie plate.
  6. 6.Combine the egg substitute, sour cream and black pepper in a medium bowl; whisk until blended.
  7. 7.Pour the egg mixture over the vegetables.
  8. 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. 9.Let the frittata stand for 5 minutes before slicing and serving.
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