slide left slide left


Asparagus, Red Pepper & Potato Frittata

photo of prepared Asparagus, Red Pepper & Potato Frittata recipe


  • 2 cups Bob Evans Egg Whites
  • 1/2 cup light ricotta cheese
  • 2 tbsp olive oil
  • 2 cups of Simply Potatoes Shredded Hash Browns
  • 1/2 lb. fresh asparagus, cut into 1 inch pieces
  • 1 cup red bell pepper, chopped
  • 1 cup mushrooms, sliced
  • 2 tbsp Parmesan cheese, grated


  1. Stir together Bob Evans Egg Whites and ricotta cheese in a small bowl until smooth and set aside.
  2. Heat oil on a medium high in a 10-inch nonstick skillet. Stir in potatoes, asparagus, red pepper and mushrooms in a large bowl.
  3. Add potato mixture to skillet and cook for 5 to 6 minutes. Flip potato mixture.
  4. Pour egg whites over potatoes evenly. Cover, and cook without stirring for 10 to 12 minutes or until eggs have set. Remove from heat.
  5. Sprinkle with Parmesan cheese and let cool before serving.

Post Holdings, Inc. (“we”) use cookies to improve our products and your experience on our Sites by evaluating the use of our Site, products and services, to personalize content and ads, to provide social media features and to analyze our traffic. We also share information about your use of our site with our social media, advertising and analytics service providers. By agreeing to the use of cookies on our website, you direct us to disclose your personal information to these service providers for those purposes. For more information, please see our Cookie Policy.