Frittata con Asparagi (Asparagus Frittata) Recipe


Nutrition

Cal/Serving: 187
Daily Value: 9%
Servings: 4

Low-Carb
Sugar-Conscious, Kidney-Friendly, Gluten-Free, Wheat-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat14g21%
Saturated7g35%
Trans0g0%
Carbs4g1%
Fiber1g5%
Sugars2g0%
Protein12g24%
Cholesterol254mg85%
Sodium286mg12%
Calcium148mg15%
Magnesium20mg5%
Potassium230mg7%
Iron2mg14%
Zinc1mg9%
Phosphorus215mg31%
Vitamin A1040IU21%
Vitamin C3mg6%
Thiamin (B1)0mg8%
Riboflavin (B2)0mg24%
Niacin (B3)1mg3%
Vitamin B60mg8%
Folic Acid (B9)62µg15%
Vitamin B121µg12%
Vitamin D2µg0%
Vitamin E2mg8%
Vitamin K26µg32%
Fatty acids, total monounsaturated4g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

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Asparagus Frittata
Francesco Tonelli

A frittata is a popular egg dish eaten as a light dinner, for a snack, or at lunch in a sandwich.

3.333335
Ratings6

INGREDIENTS

  • Kosher salt, as needed
  • 8 ounces green or white asparagus, trimmed and stalks peeled
  • 5 large eggs
  • 3 tablespoons whole milk
  • 2 tablespoons grated Parmigiano-Reggiano
  • 2 tablespoons unsalted butter

DIRECTIONS

Preheat the oven to 325 degrees.

Bring a large pot of salted water to a boil over high heat. Add the asparagus and cook until just barely tender, about 3 minutes. Drain and rinse with cold running water. Cut each stalk in half lengthwise.

Whisk together the eggs, milk, and cheese in a medium bowl.

Melt the butter in a large ovenproof skillet over medium-low heat. When the butter has stopped foaming, pour in the egg mixture and place the asparagus on top of the eggs.

Transfer the skillet to the oven and bake until the eggs are set, 10-12 minutes. Cut into wedges and serve hot, or chill the frittata and serve it cut into cubes as a snack or into wedges as a sandwich filling.

Recipe Details

Adapted from "Italian Cooking At Home with The Culinary Institute of America" by Gianni Scappin, Alberto Vanoli, Steven Kolpan (Wiley, 2011).

Servings: 4

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1 Comments

casa-giardino's picture

Thin asparagus need no boiling...Add a little olive oil in a non-stick pan, saute' the asparagus, when tender add the eggs.

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