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Asparagus and Swiss cheese Frittata


Spring asparagus, shallots and Swiss cheese make a great pairing with eggs in this thin frittata, perfect for breakfast, lunch or dinner!


Asparagus and Swiss cheese Frittata

Frittatas are the perfect breakfast or brunch essential. Also great for prepping meals. I usually make them with whatever I have on hand. In spring, asparagus goes great with Swiss cheese, but you can also use mozzarella or Havarti. Some other egg dishes you might love Tomato and zucchini omelette, Spinach and Feta Frittata or Broccoli and cheese custard.

asparagus and eggs in a pan

This is really filling, and the leftovers are perfect for lunch or breakfast the next day. They are inexpensive and are a great way to clean the refrigerator. A great option for a meatless Monday dinner, with a salad on the side.

Whenever asparagus is in season, I buy it and steam it right away to use in quick recipes all week. It’s great to add to eggs, salads, served with a simple Dijon Vinaigrette or even to add to paninis (LOVE this asparagus prosciutto panini)!

Asparagus is packed with nutrients, is a great source of fiber, vitamins A and C, and packed with antioxidants, which makes it a superstar in my book!

Variations

  • Make it dairy-free! Violife offers some great dairy-free cheese options!
  • Egg-white: I like to lighten frittatas by using part of the egg whites, but you can also use whole eggs.
  • Turn it on! Onions or scallions can be used in place of shallots. Exchange the cheese for whatever you like or have on hand.

Asparagus and Swiss cheese Frittata

Asparagus and Swiss cheese Frittata

Other Frittata Recipes You’ll Like:

Asparagus and Swiss cheese Frittata

243 Cals
19 Protein
9 Carbs
15 Fat

Preparation time: ten minute

Cooking time: 30 minute

Total time: 40 minute

Spring asparagus, shallots and Swiss cheese make a great pairing with eggs in this thin frittata, perfect for breakfast, lunch or dinner!

  • 1/2 lb asparagus, tough ending is cut off
  • 1/2 the cup chives, chopped
  • 2 teaspoon Salted Butter
  • 5 big egg
  • 4 large egg white, (1/2 cup)
  • 2 tablespoons Fresh grated Pecorino Romano
  • 3 oz partially skimmed swiss cheese
  • 1/2 teaspoon kosher salt and fresh pepper to taste
  • Steam asparagus crispy and tender for about 3 to 4 minutes. Thinly slice diagonally into 1/2 inch pieces.

  • Preheat oven to 350°F.

  • Heat butter in 10-inch oven-safe skillet over medium heat. Add the shallots and sauté until golden, about 4-5 minutes. Add steamed asparagus, salt and pepper.

  • Beat eggs, egg whites, grated cheese, salt and pepper in a medium bowl. Add Swiss cheese and mix well.

  • Add the eggs to the pan to make sure the eggs cover the asparagus. Cook over medium heat for about 4 minutes, until edges begin to thicken.

  • Transfer the pan to the oven. Cook for about 16 to 18 minutes, or until the frittata is fully cooked.

  • Serve hot, cut into 4 equal pieces.

Serve: first/ 4 of fritatta, Calories: 243kcal, Carbohydrates: 9g, Protein: 19g, Fat: 15g, Saturated fat: 7g, Cholesterol: 259mg, Sodium: 386mg, Fiber: firstg, Street: 3g

Blue Smart Score: 2

Green Smart Score: 4

Purple smart points: 2

Points +: 4

Key word: Asparagus and Swiss cheese Frittata, asparagus frittata, egg and cheese frittata, frittata recipe, how to make frittata

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