This springtime asparagus frittata is decadent-yet-healthy — and gluten-free, too.
| Level: | Easy |
| Total: | 25 min |
| Active: | 20 min |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons olive oil
- 1 bunch thin asparagus (about 2 cups)
- 8 large eggs
- 1 cup spring salad greens
- 2 tablespoons milk
- 2 tablespoons freshly grated pecorino, optional
- Kosher salt and freshly ground black pepper
Instructions
- Preheat the oven to 350 degrees F. Heat the oil in a 10-inch ovenproof skillet. Add the asparagus and cook over medium-low heat until softened but not browned, about 6 minutes.
- Meanwhile, in a medium bowl, beat the eggs, greens, milk, cheese if using and 1/4 teaspoon each salt and pepper.
- Add to the skillet with the asparagus; cook until the eggs begin to set at the edges, about 30 seconds. Using a spatula, lift the edges and tilt the pan, letting the uncooked eggs seep underneath. Cook until the bottom is set, about 3 minutes. Transfer to the oven and bake until fluffy, 6 to 8 minutes; cut into 6 wedges.
Nutrition Facts
| Calories | 150.9 |
| Total Fat | 11.6 grams |
| Saturated Fat | 2.8 grams |
| Cholesterol | 248 milligrams |
| Sodium | 103 milligrams |
| Carbohydrates | 2 grams |
| Dietary Fiber | 0.6 grams |
| Protein | 9.6 grams |
| Sugar | 0.5 grams |