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Spring Frittata Recipe

Spring Frittata

A frittata perfect for spring when fresh asparagus is at its best

Prep Time
Total Time
4.6 of 5 (9 ratings) Review This Recipe | See All Reviews
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  • 1 tablespoon Parkay® Original Spread-tub
  • 1/2 pound thin fresh asparagus spears, trimmed, cut into 1/2-inch pieces
  • 1/4 cup sliced green onions
  • 3/4 cup finely chopped fully cooked lean ham
  • 1 carton (16 oz each) Egg Beaters® Original
  • 1/4 cup shredded reduced fat Colby Jack cheese

Nutrition Information

Total Fat
Serving Size: 4 servings (1 wedge each)
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  1. Melt Parkay in 10-inch nonstick skillet over medium heat. Add asparagus; cook 6 minutes or until crisp-tender, stirring occasionally. Add onions and ham; heat 2 minutes more.
  2. Pour Egg Beaters over vegetables and ham; reduce heat to medium-low. Cover; cook 10 minutes or until Egg Beaters are set. Sprinkle with cheese. Cut into wedges to serve.

Cook's Tip

If a more 'browned' top is preferred, sprinkle with cheese when top is almost set and place under broiler, 2 to 3 inches from heat. Broil 2 minutes or until set and bubbly. Be sure to use skillet with ovenproof handle or cover handle with foil before placing under broiler. For gluten free preparation, confirm all recipe ingredients are gluten free by reading product labels each time you make this recipe.
Nutrition Information close
Amount per Serving
Calories 150  
  % Daily Value*
Total fat 5 g 7%
Saturated fat 2 g 9%
Cholesterol 18 MG 6%
Sodium 625 MG 26%
Carbohydrate 3 g 1%
Dietary fiber 1 g 3%
Sugars 1 g
Protein 21 g
Vitamin A   33%
Vitamin C   6%
Calcium   12%
Iron   14%
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information
Ratings & Reviews
9 Reviews for Spring Frittata
I think I completely overhauled this recipe. I chopped up some broccoli, red and green bell peppers, onions and portobello mushrooms. No green onions, no asparagus, no Parkay and no ham. I sauteed the veggies in some olive oil and used Turkey Ham, I also added 3 eggs because I didn't think the 16 oz of egg betters was enough for the amount of veggies I put in. Also, I set the oven to 350 degrees, put the mixture in a greased muffin tin and baked for about 25 - 28 minutes. I put them in plastic storage bags so I can quickly grab, heat and eat for breakfasts. Only thing is, my mom and son tried to gobble all of them up. It's hard to get veggies in him and this did the trick.
May 01, 2013
I have 3 girls who have a problem of finding something for breakfast or any meal & I finally did!! My girls ALL love this meal.
Mar 28, 2013
Very easy to make. I added 1 green. 1 red bell peppers, and 1/4 cup (chopped) mushrooms. Family loved it although everyone suggested it be served as a breakfast or brunch.
Sep 18, 2012
I love this recipe and my kids do too....easy and healthy!!
Jul 19, 2012
WOW!!!!! Something different, helpful and healthy, thanks for whom ever came up with this web-page, it makes cooking a meal quick for on the go people.
Quick Cook,
Apr 02, 2012
The recipe was very good. I changed it a little by adding green peppers, mushrooms and baby spinach. I also substituted Pepper Jack for the Colby. This is a different variation. Try it you mat like it.
Apr 01, 2012

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