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

Laraine Perri
Recipe by Cooking Light May 2010

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Read the full recipe after the video.

Recipe Summary

total:
30 mins
Yield:
4 servings (serving size: 2 wedges)
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Ingredients

Ingredient Checklist

Directions

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  • Preheat oven to 450°.

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

  • 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.

  • 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.

  • Preheat broiler.

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

Nutrition Facts

186 calories; fat 10.2g; saturated fat 3.4g; mono fat 4.2g; poly fat 1.5g; protein 19.9g; carbohydrates 4.3g; fiber 1.6g; cholesterol 239mg; iron 1.9mg; sodium 687mg; calcium 140mg.