Susan Mulvihill created this protein-rich dish after switching to a vegetarian diet. Serve with fruit for breakfast or with a simple salad for dinner.
2 teaspoons olive oil
1 small onion, thinly sliced
1/2 teaspoon salt
1 pound asparagus, tough stem ends snapped off and spears cut diagonally into 1-inch lengths
4 large eggs, lightly beaten
1 cup shredded Gruyère or Swiss cheese
How to Make It
Preheat broiler. Pour olive oil into a 10-inch ovenproof frying pan over medium-high heat. Add onion and salt and stir until onion is softened but not browned, about 3 minutes. Add asparagus, reduce heat to medium-low, and cook, covered, until asparagus is barely tender, 6 to 8 minutes. Pour in eggs and cook until almost set but still runny on top, about 2 minutes.
Sprinkle cheese over eggs and broil until cheese is melted and browned, 3 to 4 minutes. Slide frittata onto a serving platter and cut into wedges.
Much to my surprise, this was really good. I only say this because most other frittata recipes that are delicious, have tons of cheese and eggs. I have to say, this was light and the egg/asparagus combo is really great. I did use cheddar as opposed to Swiss, and I added about 2 tablespoons of skim milk to the eggs.
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