Low Fat Asparagus Frittata with Egg Beaters
Start your day with a light and flavorful twist by trying this Low Fat Asparagus Frittata with Egg Beaters, a perfect recipe for a guilt-free breakfast or brunch. Packed with tender asparagus, vibrant red bell peppers, and the aromatic trio of garlic, onions, and olive oil, this frittata is both nutritious and satisfying. Made with low-calorie Egg Beaters and optionally topped with low-fat shredded cheese, it’s an excellent high-protein, low-fat option for those seeking a healthy meal without compromising on taste. Ready in just 30 minutes, this easy, oven-baked frittata is ideal for anyone following a low-calorie or low-cholesterol diet. Serve it warm with a side salad or whole-grain toast, and enjoy a wholesome dish that’s as versatile as it is delicious. Perfect for meal prepping or serving a crowd!
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Recipe Information
Ingredients
- 2 cups Egg Beaters (or liquid egg substitute)
- 1 bunch Asparagus
- 0.5 cup Onion, finely diced
- 0.5 cup Red bell pepper, chopped
- 2 cloves Garlic, minced
- 1 teaspoon Olive oil (or cooking spray)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Low-fat shredded cheese (optional)
Instructions
Preheat your oven to 375°F (190°C).
Wash the asparagus and trim the tough ends. Cut the asparagus spears into 1-inch pieces.
Heat a nonstick, oven-safe skillet over medium heat and add olive oil or lightly spray with cooking spray.
Sauté the diced onion and red bell pepper in the skillet for 3-4 minutes until softened.
Add the minced garlic and asparagus pieces, cooking for another 3 minutes until the asparagus is tender-crisp.
Season the vegetables with salt and black pepper, stirring to combine.
In a medium bowl, whisk together the Egg Beaters (or liquid egg substitute). If desired, stir in the shredded low-fat cheese.
Pour the egg mixture evenly over the sautéed vegetables in the skillet. Do not stir.
Reduce the heat to low and cook on the stovetop for 5-7 minutes, or until the edges of the frittata start to set.
Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the center is fully set and the top is lightly golden.
Carefully remove the skillet from the oven using an oven mitt. Allow the frittata to cool for 2-3 minutes before slicing and serving.
Slice into wedges and serve warm. Enjoy!
Nutrition Facts
Calories |
588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.6 g | 14% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 2547 mg | 111% | |
| Total Carbohydrate | 37.3 g | 14% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 12.9 g | ||
| Protein | 78.7 g | 157% | |
| Vitamin D | 10.3 mcg | 52% | |
| Calcium | 554 mg | 43% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1610 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
