Asparagus Frittata
(2 votes)
(2 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
568
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 568 cal. | (27 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 4 g | (13 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 4.1 μg | (21 %) | ||
| Vitamin E | 8.2 mg | (68 %) | ||
| Vitamin K | 108.9 μg | (182 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 7.9 mg | (66 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 362 μg | (121 %) | ||
| Pantothenic acid | 3.7 mg | (62 %) | ||
| Biotin | 37 μg | (82 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 878 mg | (22 %) | ||
| Calcium | 263 mg | (26 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 37 μg | (19 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 24.7 g | |||
| Uric acid | 67 mg | |||
| Cholesterol | 529 mg | |||
| Complete sugar | 18 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram green Asparagus
- 1 Tbsp sugar
- 1 Tbsp lemon juice
- 1 onion
- 2 Tbsps clarified butter
- salt
- freshly ground peppers
- 8 eggs
- 200 milliliters milk
- 2 Tbsps Crème fraiche (at least 30% fat content)
- 250 grams Whipped cream (at least 30% fat content)
- 2 Tbsps chopped Chervil
- 2 Tbsps scallions
- 1 pinch freshly ground Nutmeg
- butter (for greasing)
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F).
2.
Rinse the asparagus, peel the bottom third, trim the ends and cut into 5 cm (approximately 2 inch) long pieces. Simmer the asparagus in plenty of salted water with the sugar and lemon juice for 6-7 minutes until al dente. Drain, rinse with cold water and drain again.
3.
Peel the onion, chop finely and fry in hot clarified butter. Grease a casserole dish with butter and arrange the onion and asparagus in it. Season with salt and pepper. Whisk the eggs, milk, crème fraîche and heavy cream. Season with salt, nutmeg and pepper and add the chopped herbs. Pour the egg mixture over the vegetables and bake for 30-40 minutes in the preheated oven.
4.
To serve, cut into pieces.
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