Asparagus Frittata

0
Average: 0 (0 votes)
(0 votes)
Asparagus Frittata
share Share
print
bookmark_border Copy URL
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
289
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie289 cal.(14 %)
Protein19 g(19 %)
Fat21 g(18 %)
Carbohydrates6 g(4 %)
Sugar added0 g(0 %)
Roughage2 g(7 %)
Vitamin A0.5 mg(63 %)
Vitamin D3.4 μg(17 %)
Vitamin E4.7 mg(39 %)
Vitamin K48.6 μg(81 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.6 mg(55 %)
Niacin5.9 mg(49 %)
Vitamin B₆0.2 mg(14 %)
Folate199 μg(66 %)
Pantothenic acid2.7 mg(45 %)
Biotin33 μg(73 %)
Vitamin B₁₂2.4 μg(80 %)
Vitamin C30 mg(32 %)
Potassium540 mg(14 %)
Calcium233 mg(23 %)
Magnesium41 mg(14 %)
Iron2.9 mg(19 %)
Iodine28 μg(14 %)
Zinc2.8 mg(35 %)
Saturated fatty acids9.7 g
Uric acid34 mg
Cholesterol463 mg
Complete sugar6 g

Ingredients

for
4
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
How healthy are the main ingredients?
ParmesaneggsaltNutmeg

Preparation steps

1.

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.

2.

Cut most of the asparagus into small pieces. Quarter the remainder crosswise.

3.

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.