Asparagus Frittata
Nutritional values
(Percentage of daily recommendation)
| Calorie | 289 cal. | (14 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 3.4 μg | (17 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 48.6 μg | (81 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 199 μg | (66 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 33 μg | (73 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 540 mg | (14 %) | ||
| Calcium | 233 mg | (23 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 9.7 g | |||
| Uric acid | 34 mg | |||
| Cholesterol | 463 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 8 eggs
- 350 grams green Asparagus
- 100 milliliters milk
- 4 Tbsps freshly grated Parmesan
- 2 Tbsps butter
- salt
- freshly ground pepper
- freshly grated Nutmeg
- 250 grams Cherry tomatoes
Preparation steps
Rinse the asparagus and cut off the woody ends. Cook in a pot of boiling salted water until tender, about 15 minutes. Drain, rinse under cold water and drain well.
Cut most of the asparagus into small pieces. Quarter the remainder crosswise.
In a bowl, beat the eggs with the milk and Parmesan, season with salt, pepper and nutmeg. Stir in both the small pieces and the larger pieces of asparagus.
Heat 1 tablespoon butter in a skillet, pour in half the egg mixture, cook until golden brown, pulling the egg in from the sides of the pan as the center cooks until the bottom is set. Slide the frittata out of the pan, then flip it back in, cooked side up and cook until the underside is golden brown. Slide out of the pan onto a platter. Repeat with the remaining egg mixture.
Rinse, dry and halve the cherry tomatoes. Arrange the cherry tomato halves decoratively on the omelets and serve immediately.
