1. Preheat oven to 375°. In medium bowl, whisk scramble, milk, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper.
2. In 10-inch oven-safe nonstick skillet, heat oil over medium-high heat. Add broccoli and asparagus; cook and stir 5 minutes or until tender-crisp. Add spinach and thyme; cook and stir 2 minutes or until spinach wilts. Remove skillet from heat; add scramble mixture and sprinkle with shreds. Bake frittata 25 minutes or until set.
3. Cut frittata into 8 slices; serve garnished with parsley along with hot sauce, if desired.
- 14 g Total fat
- 1 g Saturated fat
- 0 mg Cholesterol
- 532 mg Sodium
- 7 g Carbohydrates
- 2 g Fiber
- 1 g Sugars
- 0 g Added sugars
- 12 g Protein
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Nutritional Information
- 14 g Total fat
- 1 g Saturated fat
- 0 mg Cholesterol
- 532 mg Sodium
- 7 g Carbohydrates
- 2 g Fiber
- 1 g Sugars
- 0 g Added sugars
- 12 g Protein
Directions
1. Preheat oven to 375°. In medium bowl, whisk scramble, milk, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper.
2. In 10-inch oven-safe nonstick skillet, heat oil over medium-high heat. Add broccoli and asparagus; cook and stir 5 minutes or until tender-crisp. Add spinach and thyme; cook and stir 2 minutes or until spinach wilts. Remove skillet from heat; add scramble mixture and sprinkle with shreds. Bake frittata 25 minutes or until set.
3. Cut frittata into 8 slices; serve garnished with parsley along with hot sauce, if desired.