Spring Asparagus Frittata! Asparagus is s spring vegetable that’s packed with nutrition. Not only is asparagus low in fat and calories, but it also contains lots of soluble and insoluble fiber, making it a good choice if you’re trying to lose weight. Because your body digests fiber slowly, it keeps you feeling full in between meals.
Yield: 4 servings
Spring Asparagus Frittata
Spring Asparagus Frittata! Asparagus is s spring vegetable that's packed with nutrition. Not only is asparagus low in fat and calories, but it also contains lots of soluble and insoluble fiber, making it a good choice if you’re trying to lose weight. Because your body digests fiber slowly, it keeps you feeling full in between meals.
Prep Time
5 minutes
Cook Time
40 minutes
Total Time
45 minutes
Ingredients
- ½ pound asparagus
- 1 clove garlic (sliced)
- 1 medium shallot (sliced)
- 3 tsp olive oil (divided)
- 8 large eggs
- ¾ cup milk
- 3 tbsp minced chives
- ½ tsp sea salt
- ¼ tsp black pepper
- 2 oz fresh mozzarella
Instructions
- Preheat oven to 400 F. Chop 1 inch from the bottom of the asparagus. Place in a roasting pan along with the sliced shallots, garlic, 2 teaspoons olive oil, and salt.
- Toss until everything is combined and well coated with the olive oil. Roast asparagus until tender, for about 30 minutes.
- Turn up the heat to 425 F. Whisk together eggs, milk, herbs, salt, and pepper. Add remaining olive oil into an 8 inch high-sided skillet over medium-low heat.
- Pour in the egg mixture and let cook for 8 to 10 minutes, until the bottom has started to set.
- Sprinkle the asparagus mixture on top of the eggs and top the frittata with mozzarella.
