Asparagus Frittata

Course : Asparagus
Serves: 4
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1 pound fresh spinach
1 pound asparagus tips
3 cups water
8 large egg
3 tablespoons cream
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground white pepper
2 tablespoons parmesan cheese
1/4 cup olive oil
2 tablespoons garlic

Preparation / Directions:

wilt spinach in boiling salted water for 2 minutes, drain well chop finely and set aside blanch asparagus in boiling salted water for 3 minutes drain, refresh in ice water, and drain well combine eggs, cream, salt, and pepper-mix well heat 3 tablespoons olive oil in a nonstick skillet, over a medium flame add garlic, heat and stir until golden, without scorching add spinach and asparagus heat and stir for 2 minutes add egg mixture and heat, without stirring, until 1/4-inch of edges are set carefully loosen edges with a spatula and tilt pan to allow uncooked portion to run to the bottom of the pan continue to cook, without stirring, until top is set (very center may remain just a little loose) invert a serving plate over the skillet turn the skillet over to turn the frittata onto the plate heat remaining 1 tablespoon olive oil in the pan, over a medium flame slide the frittata back into the skillet heat for about 2 minutes to lightly brown the bottom place a heated serving plate on top of the frittata invert skillet to transfer frittata to plate sprinkle with grated cheese cut into wedges serve hot or at room temperature


Nutritional Information:

347 Calories (kcal); 26g Total Fat; (66% calories from fat); 18g Protein; 12g Carbohydrate; 386mg Cholesterol; 372mg Sodium

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