Fresh asparagus are a sure sign that spring is coming. This easy frittata makes a refreshingly light dinner or lunch. Or serve with biscuits or scones for brunch.
- 2 tablespoons extra-virgin olive oil
- 1/4 medium yellow onion finely chopped
- 8 eggs
- 1 cup grated sharp Cheddar cheese
- 1 cup chopped ham
- 1 small bunch very thin asparagus cut into 1-inch pieces (*if not very thin, blanch and drain thicker stem pieces)
- 2 cups spring or baby greens salad mix
- Salad dressing
Preheat the oven to 400°F. Heat the oil in an oven-proof skillet over medium heat. Add onion and cook until just softened, about 5 minutes. In a medium bowl, beat eggs then add cheese. Pour into hot pan. Top with ham and asparagus. Turn heat to low and cook to set the bottom, 2 to 3 minutes. Transfer the pan to the oven and cook until the frittata is set around the edges, but still slightly soft in the center, about 20 minutes. Remove and cool slightly. Serve with dressed spring greens.
Per serving: 340 calories (230 from fat), 25g total fat, 10g saturated fat, 375mg cholesterol, 620mg sodium, 6g carbohydrates (1g dietary fiber, 4g sugar), 21g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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