This is my definition of soul food. Essentially an Italian omelet, the rustic frittata transforms spring’s tender asparagus spears into a meal. In May, when we’re crazy-busy at the Garden Center, my mother will call to say she’s made this frittata for our lunch, using fresh asparagus from my father’s backyard patch.
Ingredients
How to Make It
- Wash, trim, and cut asparagus into 1-inch pieces.
- Add oil to an 8-inch, nonstick frying pan and place over medium-high heat. Add asparagus, cover, and cook for about 3 minutes, stirring occasionally. Add onion and continue to cook until crisp-tender, 3-5 minutes longer. Season to taste with salt and pepper.
- Meanwhile, whisk together the eggs, grated cheese, salt, and pepper. Pour mixture into frying pan, stirring to distribute the asparagus. Cook over medium-high heat, stirring frequently, until eggs are quite firm and hold together about 5-6 minutes.
- Remove from heat and set a plate, face down, over the top of the frying pan. Carefully flip the frittata onto the plate and slide it back into the frying pan. Cook another minute or two. Slip the finished frittata onto a serving plate. Serve warm or at room temperature.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 120 kcal Calories from Fat: 81 kcal |
|
% Daily Value*
|
| Total Fat 9 g 26% |
Trans Fat 0.0 g |
Cholesterol 214 mg 71% |
Sodium 151 mg 3% |
carbohydrates 3 g 2% |
Dietary Fiber 1 g 3% |
Protein 8 g 16% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |