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Nutrition Facts
Serving Size 147 g
(Approx. 8 Servings)
Amount Per Serving
Calories 110 Calories From Fat 60
% Daily Value*
Total Fat 6 g 9%
Saturated Fat 2 g 10%
Trans Fat 0.0 g
Cholesterol 240 mg 80%
Sodium 130 mg 5%
Total Carbohydrate 5 g 2%
Dietary Fiber 2 g 8%
Sugars 2 g
Protein 10 g
Vitamin A 10% • Iron 6%
Vitamin C 25% • Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Spring Vegetable Frittata

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Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Serves
8  People

Ingredients

Recipe makes 8 Servings

10 Oz H-E-B Asparagus, tough ends removed
10 Oz portobello mushrooms, stems removed, chopped
1/3 cup(s) H-E-B Diced White Onion
1/2 red bell pepper, cut into thin strips
1/3 cup(s) H-E-B Shredded Parmesan
8 large H-E-B Extra Large Eggs, lightly beaten
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Instructions

1
Cut asparagus spears in half and set aside.
2
Heat a large, heavy skillet over high heat, add mushrooms and cook, stirring often, until all liquid is gone. Place mushrooms in a bowl, set aside.
3
Clean skillet, spray with nonstick cooking spray, add chopped onions, and cook for 3 minutes.
4
Arrange mushrooms, red pepper strips, and asparagus over onions and cook for 2 minutes without stirring.
5
Combine beaten eggs with shredded cheese and pour over vegetable mixture.
6
Cook over medium heat without stirring for 2 minutes. Reduce heat to low, cover, and cook for 15-20 minutes or until a knife inserted into the center comes out clean.
7
Note: In an oven preheated to 350°F you can cook your frittata more evenly. Cook for 10-15 minutes until egg is fully set and cooked.

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