Asparagus and Jack Cheese Frittata
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 137
- Total Fat
- 10 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 196 milligrams
- Sodium
- 350 milligrams
- Carbohydrates
- 3 grams
- Dietary Fiber
- 1 grams
- Protein
- 9 grams
- Sugar
- 1 grams
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
Ingredients
8 large eggs
1/2 cup shredded jack cheese
1 teaspoon kosher salt
Freshly ground black pepper
1 tablespoon vegetable oil
1 tablespoon butter
1 pound asparagus, trimmed, cut on diagonal into 1/4-inch pieces (about 3 cups)
3 tablespoons roughly chopped fresh cilantro leaves
Serving suggestion: basic green salad
Directions
- Heat the broiler to high and arrange rack in upper third.
- In a large bowl, whisk together eggs, cheese, salt, and freshly ground black pepper until thoroughly combined.
- In a large ovenproof frying pan, heat the oil and the butter over medium-high heat. When it foams, add asparagus, season well with salt and freshly ground black pepper, and cook, stirring occasionally, until cooked through, about 5 minutes. Stir in the cilantro. Reduce heat to low, pour in egg mixture, and cook until a 1-inch border of egg mixture is firm, about 3 minutes. (The center of the frittata will not be set at this point.) Place the pan in oven and broil until some spots are browned and eggs are just set, about 2 minutes. Cut into wedges and serve with a side salad. It can be served warm or at room temperature.