Description
Spring asparagus, shallots and Swiss cheese is a delicious combination with eggs in this slimmed down frittata which is perfect for breakfast, lunch or dinner!
Yield: 4servings | Serving Size: 1/4 of fritatta
Ingredients
1/2lbasparagus, tough ends trimmed off
1/2cupshallots, chopped
2teaspoonssalted butter
5large eggs
4large egg whites*, (1/2 cup)
2tbspfresh grated Pecorino Romano
3ozpart-skim Swiss cheese
1/2tspkosher salt and fresh pepper to taste
Instructions
- Steam asparagus crisp and tender, about 3 to 4 minutes. Thinly slice on the diagonal into 1/2-inch pieces.
- Preheat oven to 350°F.
- Heat butter in a 10-inch oven safe skillet over medium heat. Stir in shallots and saute until golden, about 4-5 minutes. Add steamed asparagus, salt and pepper.
- In a medium bowl whisk eggs, egg whites, grated cheese, salt, and pepper. Add the Swiss cheese and mix well.
- Add eggs to the skillet making sure eggs cover the asparagus. Cook on medium for about 4 minutes, until the edges begin to set.
- Move the skillet to oven. Cook about 16 to 18 minutes, or until frittata is completely cooked.
Serve hot, cut into 4 equal wedges.
Last Step:
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