Asparagus, Red Pepper and Scallion Frittata

Updated: 4/12/22

Here’s an easy and healthy breakfast option that you can make ahead for busy mornings.

Asparagus, Scallion and Red Pepper Frittata

Servings:
1 Protein
2 Vegetables

Suitable for all Freedom and FastTrack meal plans

Ingredients:
½ cup Asparagus spears
½ medium Red Bell Pepper, chopped
2-3 Scallions, chopped
1 tsp. Thyme
3 Eggs, large whole OR 12 Egg Whites
Unflavored Non-Stick Cooking Spray

Preparation:
Preheat the oven to 375ºF (190ºC). Prepare a small pie pan by spraying lightly with unflavored non-stick cooking spray.

Spray a medium sized saute pan with unflavored non-stick cooking spray and place over medium-high heat. Add the chopped pepper, scallions and asparagus and saute for about 2 minutes. When the pepper is softened, add the thyme and stir for a few more seconds. Remove from heat and let cool for 5 minutes.

In a large bowl, whisk the eggs or egg whites until smooth. Stir in the cooled vegetables and transfer to the prepared pan. Add salt and pepper to taste. Smooth the top, sprinkle on the asparagus tips and bake for 15 minutes, or until desired consistency.

Let cool on a rack for 5 minutes before serving. Leftovers keep for four days, tightly wrapped, in the refrigerator.