1.833335
6 ratings

Breakfast Frittata with Chives

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.

Ingredients

  • 2 Tablespoons unsalted butter
  • 1/4 Cup finely chopped mushrooms
  • 3 stalks asparagus, sliced thinly
  • 2 scallions, sliced thinly
  • 1/4 Cup minced chives, plus more for serving
  • 4 eggs
  • Salt and pepper, to taste
  • 1/4 Cup grated cheese

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.

Nutritional Facts
Servings2
Calories Per Serving293
Total Fat25g38%
Sugar1gN/A
Saturated13g64%
Cholesterol365mg100%
Protein15g30%
Carbs3g1%
Vitamin A295µg33%
Vitamin B120.9µg15.3%
Vitamin B60.2mg9.3%
Vitamin C7mg11%
Vitamin D2µg1%
Vitamin E2mg8%
Vitamin K48µg60%
Calcium167mg17%
Fiber0.9g3.4%
Folate (food)65µgN/A
Folate equivalent (total)65µg16%
Iron2mg11%
Magnesium22mg6%
Monounsaturated7gN/A
Niacin (B3)0.6mg2.8%
Phosphorus260mg37%
Polyunsaturated2gN/A
Potassium236mg7%
Riboflavin (B2)0.5mg30.7%
Sodium348mg15%
Trans0.7gN/A
Zinc2mg12%