Frittata con Asparagi (Asparagus Frittata) Recipe

Asparagus Frittata
Francesco Tonelli

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

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by Italian Cooking at Home with The Culinary Institute of America

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

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.

Nutrition

Calories per serving:

187 calories

Dietary restrictions:

Low Carb Sugar Conscious, Kidney Friendly, Vegetarian, Gluten Free, Wheat Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:

9%

Servings:

4
  • Fat 14g 21%
  • Carbs 4g 1%
  • Saturated 7g 35%
  • Fiber 1g 5%
  • Trans 0g
  • Sugars 2g
  • Monounsaturated 4g
  • Polyunsaturated 2g
  • Protein 12g 24%
  • Cholesterol 254mg 85%
  • Sodium 270mg 11%
  • Calcium 148mg 15%
  • Magnesium 20mg 5%
  • Potassium 230mg 7%
  • Iron 2mg 14%
  • Zinc 1mg 9%
  • Phosphorus 215mg 31%
  • Vitamin A 191µg 21%
  • Vitamin C 3mg 6%
  • Thiamin (B1) 0mg 8%
  • Riboflavin (B2) 0mg 24%
  • Niacin (B3) 1mg 3%
  • Vitamin B6 0mg 9%
  • Folic Acid (B9) 62µg 15%
  • Vitamin B12 1µg 12%
  • Vitamin D 2µg 0%
  • Vitamin E 2mg 8%
  • Vitamin K 26µg 32%
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