Rating: 5 stars
17 Ratings
  • 5 star values: 13
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Extend whole eggs with egg whites for a generous serving size. Serve the frittata with fruit and toasted English muffins and jam for an Easter brunch for two.

Recipe by Cooking Light April 2004

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Credit: Randy Mayor; Jan Gautro

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Yield:
2 servings (serving size: 2 wedges)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • Combine ham, cheese, black pepper, salt, egg whites, and eggs, stirring well with a whisk.

  • Heat a 9-inch nonstick skillet coated with cooking spray over medium-high heat. Add onion, bell pepper, and asparagus; sauté 3 minutes. Add egg mixture; reduce heat to medium. Cook, covered, 3 minutes or until almost set. Sprinkle with 1/4 teaspoon Italian seasoning. Wrap handle of pan with foil; broil 3 minutes or until egg is set. Cut into 4 wedges.

Nutrition Facts

251 calories; calories from fat 33%; fat 9.2g; saturated fat 3.4g; mono fat 3.5g; poly fat 1.1g; protein 31.3g; carbohydrates 9.6g; fiber 2g; cholesterol 247mg; iron 2.1mg; sodium 791mg; calcium 373mg.
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