Frittata with early salad greens and asparagus
Votes: 2
Time: 25 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 150.9, total fat 11.6 G., saturated fats 2.8 G., proteins 9.6 G., carbohydrates 2 G., fiber 0.6 G., cholesterol 248 mg, sodium 103 mg, sugar 0.5 G.
Calories 150.9, total fat 11.6 G., saturated fats 2.8 G., proteins 9.6 G., carbohydrates 2 G., fiber 0.6 G., cholesterol 248 mg, sodium 103 mg, sugar 0.5 G.
This flourless frittata is bursting with the juiciness and freshness of early greens. If desired, you can make it more filling by adding a little grated cheese. The asparagus is first pan-fried until tender, then tossed in a mixture of eggs, milk, and lettuce. Once the eggs begin to set, transfer the frittata to the oven and bake until fluffy. This omelette is very filling and delicious, perfect for breakfast.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tbsp. l. olive oil
- 1 bunch thin asparagus (about 2 cups)
- 8 large eggs
- 1 cup salad greens
- 2 tbsp. milk
- 2 tablespoons grated pecorino cheese (optional)
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Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Heat olive oil in a 10-inch ovenproof skillet. Add the asparagus and cook over medium-low heat until tender but not browned, about 6 minutes.
- Meanwhile, in a medium bowl, combine eggs, herbs, milk, cheese, if using, and 1/4 teaspoon each salt and black pepper.
- Add the egg mixture to the skillet with the asparagus; cook until the eggs begin to set around the edges, about 30 seconds. Using a spatula, lift the edges and tilt the skillet to allow the uncooked egg to run underneath. Cook until the bottom of the frittata is set, about 3 minutes. Transfer to the oven and bake until the frittata is puffed and golden brown, 6 to 8 minutes. Cut into 6 pieces and serve.
Author of the recipe - Silvana Nardone is a food writer and nutritionist.
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