Asparagus Frittata


Cheesy eggs and seasonal asparagus combine in this frittata to give you the perfect healthy brunch anytime and every time.

Menu – Asparagus Frittata

Asparagus Frittata

(CARB-5g / FAT-20g / FIB-1g / SUG-3g / PROT-20g)

You’ll need:

  • 1 1/2 (12oz) pkgs asparagus
  • 2 shallots
  • 2 tablespoons olive oil
  • 8 large eggs
  • 2 tablespoons milk
  • 1/2 cup shredded Gruyere cheese

What to do:

  1. Trim the asparagus, removing the thick and woody ends. Cut the asparagus in half and dice the shallots. Heat the oil in a 10-inch nonstick skillet. Sauté the asparagus bottoms and shallots until the asparagus blistered and shallots are translucent, 5 minutes.  Season with salt (in moderation) and pepper.
  2. While asparagus cooks, whisk the eggs and milk together in a large bowl. Pour the egg over the asparagus-shallot mixture and reduce heat to low. Place asparagus tops around the frittata like spokes on a wheel. Top with the Gruyere cheese.
  3. Cover the skillet and cook until eggs are cooked through (15 minutes average). Flip frittata onto a large plate and cut into slices.

Final touch (optional):

  • Garnish with parsley and grated Parmesan cheese