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If you're cooking breakfast or brunch, try out this recipe for a meal that will feed the whole family!



  • 2 teaspoons margarineAsparagus chicken frittata served in a cast iron skillet
  • 1 cup finely chopped, fresh asparagus
  • 1 cup diced red bell pepper
  • 6 ounces boneless, skinless chicken breasts, cooked and finely diced
  • 1/4 cup diced onion
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon black pepper
  • 1/3 cup grated reduced fat cheddar cheese
  • 2 cups egg substitute (egg whites)


  1. Heat margarine in a large skillet over medium heat until melted. Add asparagus, red bell pepper, chicken, onion, thyme, oregano and black pepper. Sauté 5 to 6 minutes until vegetables are tender and chicken is heated through.
  2. Sprinkle grated cheese over vegetable/chicken mixture.
  3. Pour egg substitute evenly over vegetable/chicken mixture in skillet.
  4. Cover and cook 8 to 10 minutes or until firm. Cut into wedges and serve.

Serves 4.


Nutrition Facts  
Servings Per Recipe: 4  
Amounts Per Servings  
Calories: 152  
  % Daily Value
Total Fat: 3 g 5%
Saturated Fat: 1 g 5%
Cholesterol: 27 mg 9%
Sodium: 279 mg 12%
Carbohydrate: 7 g 2%
Dietary Fiber: 2 g 7%
Protein: 23 g 46%
Vitamin A 87%
Vitamin C 127%
Calcium 10%
Iron 12%

*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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