No Fuss Oven Frittata - KNEP - Kentucky Nutrition Education Program


No Fuss Oven Frittata

Receta en Español
Servings:6Serving Size:1 sliceRecipe Cost:$8.82Cost per Serving:$1.47


  • 2 teaspoons vegetable oil
  • 1 small onion, diced
  • 1 (8-ounce) package fresh sliced mushrooms
  • 1 bunch asparagus, trimmed and sliced into 1 1/2-inch pieces
  • 8 eggs
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 3/4 cup shredded sharp cheddar cheese


  1. Wash hands with warm water and soap, scrubbing for at least 20 seconds.
  2. Gently scrub the onion and asparagus with a clean vegetable brush under cool running water before preparing them. Rinse the mushrooms under cool running water, being sure to remove any dirt; pat dry.
  3. Preheat oven to 350 degrees F.
  4. Heat oil in a large ovenproof skillet. Add onion, mushrooms, and asparagus. Cook until tender (about 5 minutes). Remove from heat.
  5. Crack eggs into a bowl; add black pepper and salt. Whisk until mixture is uniform in color and texture.
  6. Pour eggs over vegetables in skillet. Sprinkle top with shredded cheese.
  7. Place skillet in preheated oven. Bake 10 to 15 minutes until eggs are firm and a thermometer inserted into the center reaches 160 degrees F.
  8. Cut into six slices and serve warm.
  9. Store leftovers in the refrigerator within 2 hours.
Source: 2022 KYNEP Food and Nutrition Calendar : Brooke Jenkins, Extension Specialist, University of Kentucky Cooperative Extension Service

190 calories; 13g total fat; 5g saturated fat; 0g trans fat; 265mg cholesterol; 380mg sodium; 6g total carbohydrate; 2g dietary fiber; 3g total sugars; 0g added sugar; 14g protein; 6% Daily Value of vitamin D; 10% Daily Value of calcium; 15% Daily Value of iron; 8% Daily Value of potassium.