Asparagus Frittata

Susan Mulvihill created this protein-rich dish after switching to a vegetarian diet. Serve with fruit for breakfast or with a simple salad for dinner. Prep and Cook Time: 20 minutes.

Yield: Makes 6 servings

Ingredients

• 2  teaspoons  olive oil
• 1  small onion, thinly sliced
• 1/2  teaspoon  salt
• 1  pound  asparagus, tough stem ends snapped off and spears cut diagonally into 1-inch lengths
• 4  large eggs, lightly beaten
• 1  cup  shredded Gruyère or Swiss cheese

Preparation

1. Preheat broiler. Pour olive oil into a 10-inch ovenproof frying pan over medium-high heat. Add onion and salt and stir until onion is softened but not browned, about 3 minutes. Add asparagus, reduce heat to medium-low, and cook, covered, until asparagus is barely tender, 6 to 8 minutes. Pour in eggs and cook until almost set but still runny on top, about 2 minutes.

2. Sprinkle cheese over eggs and broil until cheese is melted and browned, 3 to 4 minutes. Slide frittata onto a serving platter and cut into wedges.

Note: Nutritional analysis is per serving.

Nutritional Information

Calories:

163 (61% from fat)

Protein:

12g

Fat:

11g (sat 4.8)

Carbohydrate:

4.8g

Fiber:

1g

Sodium:

305mg

Cholesterol:

162mg