Frittata Primavera

A frittata made with fresh asparagus, red peppers, eggs and cream cheese. Delicious.


8 servings


3/4 pound fresh asparagus, trimmed, cut into 1-inch lengths
1/3 cup chopped red peppers
8 eggs
2 tablespoons water
1/2 teaspoon salt
4 ounces (1/2 of 8 ounce package) cream cheese, cut into small cubes (e.g. PHILADELPHIA)


Preheat oven to 350°F (177°C).

Cook and stir vegetables in 10-inch ovenproof skillet on medium-high heat 3 minutes or until crisp-tender.

In a medium bowl, beat eggs, water and salt with whisk until well blended. Sprinkle cream cheese over vegetables in skillet; cover with egg mixture and vegetables.

Bake for 30 minutes or until frittata is puffed and golden brown.

Estimated Time

Preparation Time: 10 minutes
Total Time: 40 minutes

Additional Information

If you don't have an ovenproof skillet, cook vegetables in regular skillet as directed. Beat eggs, water and salt in medium bowl with whisk until well blended. Add vegetables and cream cheese; mix well. Pour into 9-inch pie plate sprayed with cooking spray. Bake as directed.

A frittata is a great way to use up leftover vegetables and cheeses in your refrigerator. Cut soft cheese into small cubes or shred hard cheeses before mixing with other filling ingredients before pouring into prepared pie plate. Be creative and unafraid to try something new!

To prepare this recipe for Passover, select food products that are kosher for Passover as needed. Consult with your rabbi if you have any questions.

Nutritional Information

Amount per serving: Calories: 130; Total Fat: 10 g; Saturated Fat: 4.5 g; Cholesterol: 230 mg; Sodium: 270 mg; Carbohydrate: 2 g; Dietary Fiber: 1 g; Sugars: 1 g; Protein: 8 g

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