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Spring Vegetable Frittata

My H-E-B Texas Life Magazine


Quick and easy

Quick and easy

Quick and easy

Prep Time:

15 minutes

Cook Time:

25 minutes


8 servings


1  (10 oz.) bag  H-E-B Ready, Fresh, Go! Asparagus

1  (10 oz.) bag  Central Market All Natural Exotic and Wild Mushroom Blend

⅓  c.  chopped H-E-B Ready, Fresh, Go! White Onion

½  red bell pepper, cut into thin strips

⅓  c.  H-E-B Shredded Parmesan, Swiss, or Italian Blend Cheese

8  H-E-B Extra Large Eggs, lightly beaten


Cut 1 inch off the bottom of asparagus and discard. Cut asparagus spears in half and set aside. Heat a large, heavy skillet over high heat for 2 minutes. Add frozen mushrooms and cook, stirring often, until all liquid is absorbed. Place mushrooms in a bowl and set aside.

Clean skillet, then heat over medium heat for 2 minutes. Spray with nonstick cooking spray, add chopped onions, and cook for 3 minutes. Arrange mushrooms, red pepper strips, and asparagus over onions and cook for 2 minutes without stirring.

Combine beaten eggs with shredded cheese and pour over vegetable mixture. Cook over medium heat without stirring for 2 minutes. Reduce heat to low, cover, and cook for 15 to 20 minutes or until a knife inserted into the center comes out clean.
Nutritional Information
No Nutritional Information Available
My H-E-B Texas Life Magazine

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