Asparagus Frittata

Susan Mulvihill created this protein-rich dish after switching to a vegetarian diet. Serve with fruit for breakfast or with a simple salad for dinner.

2 teaspoons olive oil

1 small onion, thinly sliced

1/2 teaspoon salt

1 pound asparagus, tough stem ends snapped off and spears cut diagonally into 1-inch lengths

4 large eggs, lightly beaten

1 cup shredded Gruyère or Swiss cheese

Step 1

Preheat broiler. Pour olive oil into a 10-inch ovenproof frying pan over medium-high heat. Add onion and salt and stir until onion is softened but not browned, about 3 minutes. Add asparagus, reduce heat to medium-low, and cook, covered, until asparagus is barely tender, 6 to 8 minutes. Pour in eggs and cook until almost set but still runny on top, about 2 minutes.

Step 2

Sprinkle cheese over eggs and broil until cheese is melted and browned, 3 to 4 minutes. Slide frittata onto a serving platter and cut into wedges.

Step 3

Note: Nutritional analysis is per serving.

Nutrition Facts

Amount Per Serving
Calories 163Calories from Fat 61

% Daily Value *
Total Fat 11g17%

Saturated Fat 4.8g24%
Cholesterol 162mg54%
Sodium 305mg13%
Total Carbohydrate 4.8g2%

Dietary Fiber 1g4%
Protein 12g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Asparagus Frittata