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  • Writer's pictureMary Ann

Easter Sunday Frittata

Prep Time: 20 Minutes | Total Time: 30 Minutes | Servings: 4


  • 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


  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.


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