Veggie Frittata

Prep Time: 10 Minutes

Time to Table: 35 Minutes

Serves: 6


  • 1 tablespoon vegetable oil
  • 1/2 cup chopped onions
  • 1 cup cut fresh asparagus
  • 1/2 cup chopped red bell pepper
  • 1 1/2 cups egg substitute
  • 1/2 cup Daisy Light Sour Cream
  • 1/4 teaspoon black pepper
  • 1/4 cup reduced fat shredded Cheddar cheese


Heat the oven to 400 degrees. Spray a 9-inch pie plate with cooking spray. Heat the oil in a 10-inch nonstick skillet over medium heat. Add the onion and cook for 2 minutes, stirring occasionally. Add the asparagus and bell pepper to the onion and cook for 3 to 4 minutes or until slightly tender, stirring occasionally. Pour the vegetables into the pie plate. Combine the egg substitute, sour cream and black pepper in a medium bowl; whisk until blended. Pour the egg mixture over the vegetables. Bake the frittata for 15 to 20 minutes or until set; sprinkling with the Cheddar cheese during the last 5 minutes of baking. Let the frittata stand for 5 minutes before slicing and serving.