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Asparagus Frittata

Asparagus Frittata

 
Prep time 5 minutes
Cook time 20 minutes
Ready in 25 minutes
Makes 6 servings

Ingredients

  • 1 1/2 (12 oz) pkgs asparagus
  • 2 shallots
  • 2 tbsp olive oil
  • 8 large eggs
  • 2 tbsp milk
  • 1/2 cup shredded cheese (Gruyère, Fontina or Gouda)
 

Directions

1. Trim the asparagus, removing the thick and woody ends. Cut the asparagus in half and dice the shallots. Heat the oil in a 10-inch nonstick skillet. Sauté the asparagus bottoms and shallots until asparagus is blistered and shallots are translucent, 5 min. Season with salt (in moderation) and pepper.
2. While asparagus cooks, whisk the eggs and milk together in a large bowl. Pour the egg over the asparagus-shallot mixture and reduce heat to low. Place asparagus tops around the frittata like spokes on a wheel. Top with the cheese.
3. Cover the skillet and cook until eggs are cooked through, 15 min. Flip frittata onto a large plate and cut into slices.
 

Notes

Serve with thinly sliced prosciutto.
 

Nutrition

Per serving: 273 calories, 20g fat, 7g saturated fat, 360mg cholesterol, 201mg sodium, 5g carbohydrate, 1g fiber, 3g sugar, 19g protein