Ingredients
4
teaspoons olive oil
1/2
lb fresh asparagus spears, trimmed, cut into 1-inch pieces
1
small red bell pepper, thinly sliced
2
cartons (8 oz each) fat-free cholesterol-free egg product (2 cups) or 8 eggs, lightly beaten
1
tablespoon finely chopped fresh basil
1/4
teaspoon salt
Preparation
In 10-inch nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Add asparagus and bell pepper; cook 3 to 5 minutes, stirring frequently, until crisp-tender. Remove from heat; place cooked vegetables in medium bowl. Stir egg product, basil and salt into vegetables.
In same skillet, add remaining 2 teaspoons oil and the egg mixture. Cook over medium heat about 5 minutes or until bottom is lightly browned and top is set, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet.
Place skillet-size heatproof plate, upside down, on top of skillet. Turn plate and skillet over; slide frittata back into skillet, browned side up. Cook until bottom is lightly browned. Invert onto serving plate if desired. Cut into wedges.
