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Asparagus Frittata

Rated as 4.5 out of 5 Stars

"You would never guess that egg substitute takes the place of eggs in this fun variation on a traditional frittata. Chock-full of fresh asparagus, this dish is perfect for a light springtime lunch or brunch. The recipe was sent in by James Bates of Hermiston, Oregon."
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Ingredients

20 m servings
Original recipe yields 4 servings

Directions

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  1. In a small saucepan, bring water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water; drain and pat dry. In a 10-in. ovenproof skillet, saute onion in oil until tender. Add parsley and asparagus; toss to coat.
  2. In a small bowl, combine the egg substitute, 3 tablespoons Parmesan cheese, salt and pepper. Pour over the asparagus mixture; cover and cook over medium heat for 8-10 minutes or until eggs are nearly set. Sprinkle with remaining Parmesan. Place uncovered skillet in the broiler, 6 in. from the heat, for 2 minutes or until eggs are set. Sprinkle with cheddar cheese. Cut into quarters. Serve immediately.

Footnotes

  • Nutritional Analysis: One serving equals 146 calories, 5 g fat (2 g saturated fat), 8 mg cholesterol, 533 mg sodium, 9 g carbohydrate, 2 g fiber, 16 g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable.

Reviews

Read all reviews 18
  1. 24 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I have always loved asparagus, and this is a WONDERFUL recipe for it! Changes I made were to use half a white onion and two stalks of green onion, plus a whole tomato. Added a little more egg ...

Most helpful critical review

I used this recipe as a platform for a frittata of my own design. I used real eggs and eliminated the cheddar and onion. I sauted the asparagus in olive oil with fresh mushrooms, garlic, salt, a...

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I used this recipe as a platform for a frittata of my own design. I used real eggs and eliminated the cheddar and onion. I sauted the asparagus in olive oil with fresh mushrooms, garlic, salt, a...

I have always loved asparagus, and this is a WONDERFUL recipe for it! Changes I made were to use half a white onion and two stalks of green onion, plus a whole tomato. Added a little more egg ...

mmmmm, we made this delicious dish for easter breakfast. i followed the basic recipe idea however used 6 large eggs instead of egg substitute, skipped the fresh parsley & trimmed my asparagus to...

This was an easy fix which tasted great, as frittatas go. I used green onion instead of white onion because I had some that needed to be used up, but I think this recipe really demands the white...

I used some left over asparagus from dinner last night. I substituted 8 large eggs I had on hand since I had to feed 6. Very good results, will make again!

Wow - what a great, healthy recipe! Very nutritious, and excellent for saving some to reheat for a quick nutritous breakfast later in the week. Make 2 (or more). I didn't have an oven proof pan,...

Delicious! I was looking for an alternative to the overpriced cafeteria at work and this is it. I can now eat a healthy breakfast and save some money.

This recipe turned out wounderful! I cooked a big brunch for mothers day and didnt have a free stove burner, so i baked it in the oven. I used one small container of southwest egg beaters and...

I really enjoyed this recipe. It's the first time I have made a frittata. I love how healthy and yet flavorful this recipe is. I can imagine this recipe working out well with different veggies a...