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Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross Photo by: Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross

Asparagus and Smoked Trout Frittata

This fancy frittata is perfect for your next brunch, and guests will never know it only took 30 minutes to make.

Cooking Light MAY 2010

  • Yield: 4 servings (serving size: 2 wedges)
  • Total:30 Minutes

Ingredients

  • 8 ounces thin asparagus, trimmed and cut into 1-inch pieces
  • 1 tablespoon 2% reduced-fat milk
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt
  • 4 large eggs
  • 4 large egg whites
  • 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese, divided
  • 1 1/2 teaspoons chopped fresh dill
  • 4 ounces smoked trout, skinned and flaked into large pieces
  • Cooking spray
  • 1 teaspoon canola oil
  • 1/2 cup minced green onions

Preparation

1. Preheat oven to 450°.

2. Cook asparagus in a large saucepan of boiling water 2 minutes. Drain and plunge asparagus into ice water; drain and pat dry.

3. Combine milk and next 4 ingredients (through egg whites) in a medium bowl, stirring with a whisk. Stir in asparagus, 2 tablespoons cheese, dill, and trout.

4. Heat a 10-inch ovenproof skillet over medium heat. Coat pan with cooking spray. Add oil and onions to pan; cook 1 minute, stirring occasionally. Pour egg mixture into pan; stir once. Cook without stirring for 2 minutes or until edges begin to set. Place pan in oven. Bake at 450° for 8 minutes or until eggs are just set. Remove from oven; sprinkle evenly with remaining 2 tablespoons cheese.

5. Preheat broiler.

6. Broil frittata 2 minutes or until lightly browned. Remove from oven; let stand 5 minutes. Cut into 8 wedges.

Nutritional Information

Amount per serving
  • Calories: 186
  • Fat: 10.2g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 4.2g
  • Polyunsaturated fat: 1.5g
  • Protein: 19.9g
  • Carbohydrate: 4.3g
  • Fiber: 1.6g
  • Cholesterol: 239mg
  • Iron: 1.9mg
  • Sodium: 687mg
  • Calcium: 140mg
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Asparagus and Smoked Trout Frittata recipe

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