Asparagus Frittata
Quick and easy asparagus frittata. Eggs, Gruyere or cheese, shallots, and asparagus. is perfect for breakfast, lunch, or dinner!
Servings: 4
Calories: 256kcal
Equipment
- skillet
Ingredients
- 1 pound asparagus tough ends trimmed off, spears cut diagonally into 1-inch lengths
- 2 tablespoons unsalted butter
- 1/2 cup sliced onion
- 6 large eggs
- 3/4 cup ricotta cheese can sub cottage cheese
- 1/2 teaspoon salt
- 1 Tbsp minced fresh chives
- fresh pepper to taste
Instructions
- Heat butter in a non-stick or cast-iron skillet over medium heat. Add the onion, garlic, and saute for 2 minutes. Add the asparagus and a pinch of salt, and cook until crisp-tender, about 3 minutes more.
- Beat the eggs, ricotta cheese together, fresh pepper and salt, stir in the chives.
- Pour the egg mixture into the pan and cook until almost set, but still runny on top, about 4 to 5 minutes.
- Preheat the oven to 400 degrees.
- bake in the oven for 8-10 minutes or until the eggs are set.
- slide frittata onto a serving plate. Serve hot, cut into 4 to 6 equal wedges.
Nutrition
Calories: 256kcal | Carbohydrates: 8g | Protein: 16g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 284mg | Sodium: 427mg | Potassium: 398mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1627IU | Vitamin C: 8mg | Calcium: 164mg | Iron: 4mg