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Asparagus Frittata

Dan Goldberg
Prep and Cook time 20 mins
Yield Makes 6 servings
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.

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

Nutrition 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

How to Make It

  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.

  3. Note: Nutritional analysis is per serving.