Recipe of the Week - Asparagus and Swiss Cheese Frittata

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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!

INGREDIENTS

  • 1/2 lb asparagus, tough ends trimmed off

  • 1/2 cup shallots, chopped

  • 2 teaspoons salted butter

  • 5 large eggs

  • 4 large egg whites, (1/2 cup)

  • 2 tbsp fresh grated Pecorino Romano

  • 3 oz part-skim Swiss cheese

  • 1/2 tsp kosher 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.

Nutrition Information

  • Serving Size: 1/4 of Frittata

  • Calories: 243

  • Carbohydrates: 9g

  • Protein: 19g

  • Fat: 15g

  • Saturated Fat: 7g

  • Cholesterol: 259mg

  • Sodium: 386mg

  • Fiber: 1g

  • Sugar: 3g