Asparagus Frittata
Asparagus Frittata
Photography by Yvonne Duivenvoorden
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 230 |
| pro | 16 g |
| total fat | 16 g |
| sat. fat | 7 g |
| carb | 7 g |
| fibre | 2 g |
| chol | 391 mg |
| sodium | 425 mg |
| % RDI: | - |
| calcium | 13 |
| iron | 14 |
| vit A | 35 |
| vit C | 93 |
| folate | 67 |
Serve with salad and whole wheat rolls.
Ingredients
Preparation
In 9- or 10-inch (23 or 25 cm) nonstick ovenproof skillet, melt butter over medium heat; cook asparagus, red pepper, garlic, thyme, salt and pepper, stirring occasionally, until tender-crisp, about 5 minutes.
In bowl, whisk eggs with milk. Stir into asparagus mixture; sprinkle with feta cheese. Cover and cook over medium-low heat until bottom and side are firm but top is still slightly runny, about 7 minutes. Broil until golden and set, about 1 minute.
Additional information :
Variation
Broccoli Frittata: Replace asparagus with chopped broccoli florets and peeled stems.
Source : Canadian Living Magazine: June 2003
- Keywords : Brunch; Main Course; Vegetarian; Skillet; Eggs; Asparagus; Feta; Red pepper; Milk;
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