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Asparagus and Sun-Dried Tomato Frittata
Nutritional Information

Nutrition Facts: Serving Size: 6 svgs

Amount Per Serving

cholesterol 248.00 Milligrams
energykilocalories 171.02 Kcal
calcium 58.19 Milligrams
protein 10.02 Grams
iron 2.55 Milligrams
potassium 278.86 Milligrams
vitamin_d 1.33 International unit
carbohydrates 6.70 Grams
sugar 2.36 Grams
fiber 1.56 Grams
sodium 316.04 Milligrams
fat 11.68 Grams
saturedfat 3.41 Grams

Not a significant source of dietary fiber, vitamin D, calcium, iron, and potassium.

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutritional information is subject to change. For the most current data, please reference the nutritional panel on the product label.

Nutrition Facts: Serving Size: 6 svgs

Amount Per Serving

cholesterol 248.00 Milligrams
energykilocalories 171.02 Kcal
calcium 58.19 Milligrams
protein 10.02 Grams
iron 2.55 Milligrams
potassium 278.86 Milligrams
vitamin_d 1.33 International unit
carbohydrates 6.70 Grams
sugar 2.36 Grams
fiber 1.56 Grams
sodium 316.04 Milligrams
fat 11.68 Grams
saturedfat 3.41 Grams

Not a significant source of dietary fiber, vitamin D, calcium, iron, and potassium.

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutritional information is subject to change. For the most current data, please reference the nutritional panel on the product label.

Ingredients

  • 2 tablespoons seasoned oil from sun-dried tomatoes
  • 8 ounces asparagus, ends snapped off and cut into 1-inch pieces (about 1 1/2 cups)
  • 1/4 cup finely chopped shallot
  • 8 large eggs
  • 2 tablespoons all-purpose flour
  • 1/4 cup COFFEE-MATE® natural bliss® Unsweetened Plant Based Half & Half
  • 1/4 cup sun-dried tomatoes in oil, chopped
  • 2 tablespoons chopped fresh oregano leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon dried red pepper flakes

Directions

PREHEAT oven to 400° F. Cover handle of 10-inch skillet with foil to protect it from the oven heat if not all metal.

HEAT oil in medium skillet over medium-high heat. Add asparagus and shallot; cook, stirring occasionally, for 5 minutes or until asparagus are crisp-tender. Remove from heat.

WHISK eggs and flour together in a large bowl. Whisk in Coffee-mate natural bliss Half & Half, tomatoes, oregano, salt, pepper and red pepper flakes. Pour over cooked asparagus in skillet.

PLACE skillet in oven. Bake for 16 to 20 minutes or until set in the center. Let stand for 5 minutes. Slide out onto a serving platter.