Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Recipe from Cooking Light

This fancy frittata is perfect for your next brunch, and guests will never know it only took 30 minutes to make.

Ingredients

  • 8 ounces thin asparagus, trimmed and cut into 1-inch pieces
  • 1 tablespoon 2% reduced-fat milk
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt
  • 4 large eggs
  • 4 large egg whites
  • 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese, divided
  • 1 1/2 teaspoons chopped fresh dill
  • 4 ounces smoked trout, skinned and flaked into large pieces
  • Cooking spray
  • 1 teaspoon canola oil
  • 1/2 cup minced green onions

Preparation

Total: 30 Minutes

  1. 1. Preheat oven to 450°.
  2. 2. Cook asparagus in a large saucepan of boiling water 2 minutes. Drain and plunge asparagus into ice water; drain and pat dry.
  3. 3. Combine milk and next 4 ingredients (through egg whites) in a medium bowl, stirring with a whisk. Stir in asparagus, 2 tablespoons cheese, dill, and trout.
  4. 4. Heat a 10-inch ovenproof skillet over medium heat. Coat pan with cooking spray. Add oil and onions to pan; cook 1 minute, stirring occasionally. Pour egg mixture into pan; stir once. Cook without stirring for 2 minutes or until edges begin to set. Place pan in oven. Bake at 450° for 8 minutes or until eggs are just set. Remove from oven; sprinkle evenly with remaining 2 tablespoons cheese.
  5. 5. Preheat broiler.
  6. 6. Broil frittata 2 minutes or until lightly browned. Remove from oven; let stand 5 minutes. Cut into 8 wedges.
Laraine Perri,
May 2010

Nutritional Information

  • Calories: 186
  • Fat: 10.2g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 4.2g
  • Polyunsaturated fat: 1.5g
  • Protein: 19.9g
  • Carbohydrate: 4.3g
  • Fiber: 1.6g
  • Cholesterol: 239mg
  • Iron: 1.9mg
  • Sodium: 687mg
  • Calcium: 140mg