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.
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.
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Prep And Cook:
- Calories: 163
- Calories from fat: 61%
- Protein: 12g
- Fat: 11g
- Saturated fat: 4.8g
- Carbohydrate: 4.8g
- Fiber: 1g
- Sodium: 305mg
- Cholesterol: 162mg
- 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
- 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.
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