Asparagus Frittata

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Asparagus Frittata

 

From Miavita

 

Frittatas are the Italian interpretation of French

omelets. Serve frittata with a salad and country-style

bread for a quick weeknight supper.

 

 

 

Ingredients

 

 

8 ounces (240 g) pencil thin asparagus, tough stems

trimmed

- - Olive oil cooking spray

4 - shallots, thinly sliced

2 - large eggs

4 - large egg whites

1 tablespoon snipped chives, optional

1/4 teaspoon sea salt

- - Freshly ground black pepper

2 tablespoons freshly grated Parmesan cheese

 

 

Preparation - Estimated cooking time: Under 30 minutes

-

1 Cut asparagus spears into 2 1/2-inch (7.5-cm)

lengths. Bring a saucepan of water to a boil and cook

the asparagus until just tender, about 2 minutes.

Drain and place in a bowl.

2 Preheat the broiler.

3 Spray a 9- or 10-inch (23- or 25-cm) nonstick

ovenproof skillet with cooking spray and set over

medium-low heat. Add shallots and cook, stirring,

until they begin to brown, about 2 minutes. Add the

shallots to the asparagus.

4 In a mixing bowl, whisk together eggs, egg whites,

chives, if using, salt and pepper. Add

asparagus/shallot mixture.

5 Spray the skillet generously with cooking spray and

return the skillet to the heat. When the pan is hot,

pour in the egg mixture and gently shake the pan to

evenly distribute the vegetables. Reduce the heat to

medium-low and cook until the bottom is set, about 5

minutes.

6 Sprinkle the top of the frittata with Parmesan and

place under the broiler to finish cooking, about 1

minute.

7 Cut into wedges and serve.

 

Nutritional Analysis

Number of Servings: 4 servings

Per Serving

Calories 79 Carbohydrate 3 g

Fat 3.4 g Fiber 0.8 g

Protein 9 g Saturated fat 1.3 g

Sodium 286 mg

 

 

 

 

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