• 8servings
  • 40minutes
  • 130calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB1, B2, B3, B9, B12, H, E
MineralsNatrium, Fluorine, Chromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 0 3/4 pound(s) fresh asparagus , trimmed, cut into 1-inch lengths 1/3 cup(s) chopped red peppers

  2. 8 eggs

  3. 2 tablespoon(s) water

  4. 1/2 teaspoon(s) salt

  5. 4 ounce(s) (half of an 8-ounce package) PHILADELPHIA Cream Cheese , cut into small cubes

Instructions Jump to Ingredients ↑

  1. Heat oven to 350 degrees F.

  2. Cook and stir vegetables in 10-inch ovenproof skillet on medium-high heat 3 minutes or until crisp-tender.

  3. Beat eggs, water and salt in medium bowl with whisk until well blended. Sprinkle cream cheese over vegetables in skillet; cover with egg mixture and vegetables.

  4. Bake 30 minutes or until frittata is puffed and golden brown.

  5. Each serving provides: 15%DV vitamin A, 10%DV vitamin C, 4%DV calcium, 8%DV iron.


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