Asparagus Frittata

Asparagus Frittata Recipe
Dan Goldberg
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.

Yield:

Makes 6 servings

Recipe from

Sunset

Recipe Time

Prep and Cook: 20 Minutes

Nutritional Information

Calories 163
Caloriesfromfat 61 %
Protein 12 g
Fat 11 g
Satfat 4.8 g
Carbohydrate 4.8 g
Fiber 1 g
Sodium 305 mg
Cholesterol 162 mg

Ingredients

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

Preparation

1. 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.

2. 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.

Note: Nutritional analysis is per serving.

Note:

Susan Mulvihill, Spokane, WA,

June 2006
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