Breakfast Frittata with Chives

Breakfast Frittata with Chives
Staff Writer
Chive Frittata

Chandriga Chandraan

Chive Frittata

The frittata is Italy's version of an open-face omelette. Many different kinds of sautéed vegetables can be combined to make frittatas. Eggs combined with vegetables are cooked on the stovetop, then transferred to an oven or placed under a broiler to finish cooking. Usually, frittatas are cut into wedges and served hot or cold accompanied by fresh salads, bread, or baked potatoes.

Directions

Melt the butter in a skillet over medium heat. Add the mushrooms and sauté until tender. Add the asparagus and sauté for 1 minute. Then add the scallions and chives.

Beat the eggs in a bowl. Season with salt and pepper, to taste. Add to the sauté pan with the vegetables, stirring and lifting the eggs to help them cook evenly. Once they begin to set, top with the grated cheese and place the sauté pan under the broiler until golden, for 2-3 minutes.

Top with more chives, cut into wedges, and serve warm with your favorite salad.

Nutrition

Calories per serving:

154 kcal

Daily value:

8%

Servings:

2
  • Carbohydrate, by difference 10 g
  • Protein 7 g
  • Total lipid (fat) 11 g
  • Vitamin A, IU 228 IU
  • Vitamin A, RAE 47 µg
  • Vitamin B-12 1 µg
  • Vitamin D 20 IU
  • Vitamin E (alpha-tocopherol) 1 mg
  • Vitamin K (phylloquinone) 5 µg
  • Ash 2 g
  • Betaine 3 mg
  • Calcium, Ca 190 mg
  • Carotene, beta 14 µg
  • Cholesterol 10 mg
  • Choline, total 30 mg
  • Fatty acids, total monounsaturated 5 g
  • Fatty acids, total polyunsaturated 2 g
  • Fatty acids, total saturated 3 g
  • Fiber, total dietary 1 g
  • Folate, DFE 18 µg
  • Folate, food 20 µg
  • Folate, total 20 µg
  • Glutamic acid 1 g
  • Iron, Fe 1 mg
  • Lutein + zeaxanthin 5 µg
  • Magnesium, Mg 46 mg
  • Niacin 1 mg
  • Pantothenic acid 1 mg
  • Phosphorus, P 321 mg
  • Potassium, K 265 mg
  • Retinol 46 µg
  • Selenium, Se 6 µg
  • Sodium, Na 334 mg
  • Sugars, total 4 g
  • Water 61 g
  • Zinc, Zn 1 mg
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