Asparagus and Red Pepper Frittata

Three ingredients are all it takes to make this colourful breakfast, brunch or lunch dish.

nutritional info

Nutritional Information

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

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1 1/2 cup / 375 ml	sliced asparagus
1 / 1	sweet red pepper, diced
1/2 cup / 125 ml	chopped onion
1 tbsp / 15 ml	olive oil
2 cup / 500 g	Egg Creations Whole Eggs Original, well shaken
pinch	salt and pepper (to taste)

Sauté asparagus, red pepper and onion in olive oil in a 10” (25 cm) frying pan until tender.
Pour eggs over top. Cook covered until set.
Slice into wedges to serve.

Add a mixed green salad and crusty bread to complete the meal.
To add shredded Cheddar cheese, cook until almost set and sprinkle evenly with cheese. Cover or broil to melt cheese and finish setting eggs.
For an elegant option, try sprinkling the top with goat cheese.

If using pre-packaged shredded cheddar cheese choose one that is gluten-free. If serving with bread choose gluten-free bread.

This recipe was made with:

Real whole eggs, a touch of sea salt, and nothing more.

Learn More

Garnish your favourite Asian dish with egg strips. Make a thin omelet, slide onto a cutting board and roll into a tight cylinder for easy slicing.