Wednesday, March 11, 2009

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. Prep and Cook Time: 20 minutes.

Makes 6 servings
* 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

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.

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.

Note: Nutritional analysis is per serving.

Nutritional Information
Calories: 163 (61% from fat)
Protein: 12g
Fat: 11g (sat 4.8)
Carbohydrate: 4.8g
Fiber: 1g
Sodium: 305mg
Cholesterol: 162mg

source by:
recipes by: Susan Mulvihill, Spokane, WA, Sunset
Dan Goldberg


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