Spring Asparagus Frittata
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 139.8
- Total Fat: 9.7 g
- Cholesterol: 149.8 mg
- Sodium: 264.0 mg
- Total Carbs: 2.8 g
- Dietary Fiber: 0.9 g
- Protein: 11.2 g
View full nutritional breakdown of Spring Asparagus Frittata calories by ingredient
Introduction
Simply delicious egg dish that can be enjoyed morning, noon or night. This recipe can be served warm or at room temperature so it makes a great make-ahead meal. You can cut it into small bites and serve as an appetizer too! Simply delicious egg dish that can be enjoyed morning, noon or night. This recipe can be served warm or at room temperature so it makes a great make-ahead meal. You can cut it into small bites and serve as an appetizer too!Number of Servings: 8
Ingredients
-
6 Eggs
3 Egg Whites
1 lb. Fresh Asparagus
1 Small Onion
1 Clove Garlic, minced
1/2 Cup Fresh Parmesan, grated
1 Tbsp Olive Oil
1 Tbsp Butter
salt and pepper to taste
Directions
Preheat broiler to 550.
Trim asparagus spears to remove "woodsy" bottoms and cut into 1/2 inch pieces.
Chop onion.
Heat olive oil and butter in a 12 inch oven proof skillet over medium heat.
Add onion and garlic, heat until tender. Add asparagus to pan, season with salt and pepper. Cook, stirring frequently for 5-7 minutes.
In a bowl, beat eggs and egg whites until well blended. Stir in Parmesan, reserving 2 Tbsp. Add salt and pepper to tase.
Pour egg mixture into pan over vegetables.
When bottom begins to set, use a spatula to lift eggs while tilting pan.
Continue cooking until bottom is golden brown and top is slightly runny approx. 8 - 10 minutes.
Sprinkle remaining Parmesan cheese over eggs and place under the broiler for 2-3 minutes.
Carefully remove from oven and allow to sit for 5 minutes before sliding onto a platter serving.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user TAGAGA.
Trim asparagus spears to remove "woodsy" bottoms and cut into 1/2 inch pieces.
Chop onion.
Heat olive oil and butter in a 12 inch oven proof skillet over medium heat.
Add onion and garlic, heat until tender. Add asparagus to pan, season with salt and pepper. Cook, stirring frequently for 5-7 minutes.
In a bowl, beat eggs and egg whites until well blended. Stir in Parmesan, reserving 2 Tbsp. Add salt and pepper to tase.
Pour egg mixture into pan over vegetables.
When bottom begins to set, use a spatula to lift eggs while tilting pan.
Continue cooking until bottom is golden brown and top is slightly runny approx. 8 - 10 minutes.
Sprinkle remaining Parmesan cheese over eggs and place under the broiler for 2-3 minutes.
Carefully remove from oven and allow to sit for 5 minutes before sliding onto a platter serving.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user TAGAGA.