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Asparagus Frittata

Servings = 2 | Serving size =1/2 pie

This recipe can be multiplied by 2,3.

This recipe can be multiplied by 2 or 3 but requires a larger skillet. Leftovers are good. Wrap tightly after cooled and refrigerate. I like to make sandwiches from leftover frittata.

1 tsp unsalted butter
1/4 cup onion
5 asparagus spears
2 large eggs
2 large egg whites
2 Tbsp water
4 Tbsp Parmigiano-Reggiano
fresh ground black pepper

Preheat the oven to 400°F.

Heat 1/2 teaspoon butter in a small non-stick sauté pan over low-medium heat and add the chopped onion. Cook until translucent and set aside.

Slice the base of asparagus crosswise into small rounds. Leave about 2 inches of the tops intact. Set the tops aside to decorate the top of the frittata.

Whisk the eggs, egg whites and water in a bowl until frothy.

Heat the remaining butter in a small non-stick skillet over medium- high heat and when hot add the egg mixture. Reduce the heat to medium and simmer for about 2 minutes. At the end of one minute add the onion and chopped asparagus.

Arrange the asparagus tops in a star pattern on top of the cooking egg mixture. Scatter the parmesan cheese over the top and then fresh ground black pepper to taste.

Place in the oven. Reduce the heat to 350°F degrees and bake for 10 - 15 minutes until it puffs and is firm to the touch.

Nutrition Facts

Serving size: 1/2 pie | Servings 2

Calories 166 | Calories from Fat 87

Amount Per Serving (% Daily Value)

Total Fat 10g (15%) | Saturated Fat 5g (22%)

Monounsaturated Fat 3g | Trans Fat 0g

Cholesterol 225 mg (75 %) | Sodium 280 mg (12 %)

Total Carbohydrates 5g (1%) | Sugars 2g

Dietary Fiber 1g (5%) | Protein 15g

Vitamin A 13% | Vitamin C 6 % | Calcium 15% | Iron 11%

Vitamin K 17 mcg  | Potassium  244 mg | Magnesium  21 mg

 
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