While this frittata can be made with any of your favorite vegetables, when spring comes, asparagus is an obvious choice. The spears are shown off to beautiful effect in this easy breakfast frittata that’s a good protein source and is low in calories.

Active time: 15 minutes | Total time: 50 minutes

Asparagus, Scallion and Red Pepper Frittata

Ingredients

• Cooking spray
• 12 medium spears asparagus
• 1 tsp olive oil
• 1 medium (120g) red bell pepper, chopped
• 1/2 cup (50g) chopped scallions
• 1 tsp dried thyme
• 1 cup (245g) 0% plain Greek Yogurt
• 3 large eggs
• 6 large egg whites
• ¼ tsp salt 
• ¼ tsp black pepper 

Directions

Preheat the oven to 375ºF (190ºC). Prepare a 9-inch (23cm) deep pie pan by spraying lightly with oil.

Trim 3-in lengths from the tips of the asparagus. Chop the remaining tender parts of the asparagus stems into 1/2-in pieces and reserve.

Spread the olive oil in a large sauté pan and place over medium-high heat. Add the chopped pepper, scallions and asparagus stems (not tips) and sauté for about 2 minutes. When the pepper is softened, add the thyme and stir for a few more seconds. Remove from heat and let cool for 5 minutes.

In a large bowl, whisk the yogurt, eggs and egg whites until smooth. Stir in the cooled vegetables and transfer to the prepared pan. Add salt and pepper. Smooth the top, sprinkle on the asparagus tips and bake for 35 minutes, until puffed in the center and a fork or toothpick comes out clean.

Let cool on a rack for 5 minutes before cutting into six wedges and serving. Leftovers will keep for four days, tightly wrapped, in the refrigerator.

Serves: 6 | Serving Size: 1/6 of the frittata

Nutrition (per serving): Calories: 96; Total Fat: 4g; Saturated Fat: 1g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 0g; Cholesterol: 94mg; Sodium: 206mg; Carbohydrate: 5g; Dietary Fiber: 1g; Sugar: 3g; Protein: 12g

Nutrition Bonus: Potassium: 266mg; Iron: 6%; Vitamin A: 20%; Vitamin C: 61%; Calcium: 7%

Originally published April 30, 2020; Updated June 2026