Asparagus Frittata

It’s spring and asparagus are in season! A great way to enjoy them is sautéed with some shallots and cooked up with eggs into an easy frittata.


Units Scale
  • 11/2 cup egg substitute (6 egg equivalents)
  • 2 scallions, chopped
  • 1/3 cup Parmesan cheese
  • 2 tablespoons olive oil
  • 24 asparagus spears, trimmed
  • 1 teaspoon dried mint


  1. Slice trimmed asparagus into 1-inch diagonal pieces. Heat oil in a 10-inch nonstick skillet and sauté asparagus and scallions about five minutes.
  2. Blend egg substitute, cheese and mint. Pour over asparagus and scallions in skillet and cook on medium heat, gently pulling sides back from skillet to cook egg substitute throughout. Cover skillet with lid once egg mixture is half-cooked. Use a spatula to divide into fourths, and turn once.


  • Diabetic Friendly Recipe