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Dan Goldberg Photo by: Dan Goldberg

Asparagus Frittata

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.

Sunset JUNE 2006

  • Yield: Makes 6 servings
  • Prep and cook:20 Minutes

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.

Nutritional Information

Amount per serving
  • Calories: 163
  • Calories from fat: 61%
  • Protein: 12g
  • Fat: 11g
  • Saturated fat: 4.8g
  • Carbohydrate: 4.8g
  • Fiber: 1g
  • Sodium: 305mg
  • Cholesterol: 162mg
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Asparagus Frittata recipe

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