Asparagus Frittata
Serve with salad and whole wheat rolls.
Servings: 4
Ingredients:
Asparagus Frittata
Photography by Yvonne Duivenvoorden
| 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% |
Suggested Recipes
-
1 tbsp (15 mL) butter
2 cups (500 mL) chopped trimmed asparagus
1 sweet red pepper, diced
1 clove garlic, minced
2 tsp (10 mL) chopped fresh thyme (or 1 tsp/5 mL dried)
1/4 tsp (1 mL) each salt and pepper
8 eggs
1/4 cup (50 mL) milk
1/3 cup (75 mL) crumbled feta cheese
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.
Tags:
Main Course; Eggs; Vegetables; Cheese/Other Dairy; Skillet; Make It Tonight;
Source
Canadian Living Magazine: June 2003
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