A slice of this fluffy egg pie full of fresh veggies starts your day off right. The egg filling is baked to a golden-brown and embellished with bright green asparagus spears, making this breakfast as visually stunning as it is delicious. This recipe comes courtesy of Jennifer at The Red, White and Green.
- 2 tablespoons olive oil
- 1 cup onion, thinly sliced
- 10 asparagus spears
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 6 eggs
- 1/2 cup romano cheese, grated
- 1 tablespoon basil, finely shredded
1. Heat olive oil in a large skillet over medium heat.
2. Add onions and cook 4-7 minutes until golden brown.
3. Add asparagus and cook 3-4 minutes until asparagus is bright green and slightly tender:.
4. Season onions and asparagus with salt and ground pepper.
5. Preheat the broiler.
6. Beat eggs together briefly. Ad grated pecorino romano and shredded basil to eggs.
7. Pour egg mixture over asparagus in skillet. Reduce the heat and cook 4-7 minutes until the bottom is set.
8. Place under the broiler for 2-3 minutes until top becomes browned and puffy.
9. Loosen the frittata with a spatula and slide it onto a plate. Cut into wedges and serve with crusty bread.
Fresh Summer Frittata
Servings per Recipe: 4Amount per Serving
Calories from Fat: 197
Total Fat: 22 g
Saturated Fat: 8.1 g
Cholesterol: 346 mg
Sodium: 597 mg
Potassium: 270 mg
Carbohydrates: 7.3 g
Dietary Fiber: 1.4
Protein: 19.7 g
Sugars: 3 g
The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.