Spring Asparagus Frittata Recipe
This frittata recipe is a snap
This brunch or dinner frittata uses whole eggs with a higher proportion of whites. Folate-rich asparagus tops this delicious egg dish.
Makes 2 servings
1 large shallot, minced
2 whole eggs
4 egg whites
1 teaspoon minced fresh dill weed
¼ teaspoon salt
¼ teaspoon pepper
1 cup fresh asparagus in ½-inch pieces, cooked
¼ cup shredded, reduced-fat sharp Cheddar cheese
Spray large nonstick, ovenproof skillet with cooking spray. Heat over medium heat 30 seconds. Add shallot and cook for 3 to 5 minutes, stirring occasionally, or until tender. Remove shallot to a large bowl.
Beat in eggs, egg whites, dill weed, salt and pepper. Pour egg mixture into skillet. Cook over medium heat 5 to 7 minutes or until almost set. Sprinkle on asparagus and cheese.
Place skillet in preheated broiler, about 4 inches from heat. Heat for 30 seconds to 1 minute or until cheese melts and eggs are set. Watch closely so frittata doesn’t burn. Remove from broiler. Cut in half.
Fat 7.5 g
Cholesterol 193.5 mg
Sodium 555 mg
Carbohydrates 11 g
Fiber 3 g
Protein 20.5 g
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