Skillet Spring Greens Asparagus Frittata
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 150.9
- Total Fat
- 11.6 grams
- Saturated Fat
- 2.8 grams
- Cholesterol
- 248 milligrams
- Sodium
- 103 milligrams
- Carbohydrates
- 2 grams
- Dietary Fiber
- 0.6 grams
- Protein
- 9.6 grams
- Sugar
- 0.5 grams
- Total: 25 min
- Active: 20 min
Ingredients
2 tablespoons olive oil
1 bunch thin asparagus (about 2 cups)
8 large eggs
1 cup spring salad greens
2 tablespoons milk
2 tablespoons freshly grated pecorino, optional
Kosher salt and freshly ground black pepper
Directions
- Preheat the oven to 350 degrees F. Heat the oil in a 10-inch ovenproof skillet. Add the asparagus and cook over medium-low heat until softened but not browned, about 6 minutes.
- Meanwhile, in a medium bowl, beat the eggs, greens, milk, cheese if using and 1/4 teaspoon each salt and pepper.
- Add to the skillet with the asparagus; cook until the eggs begin to set at the edges, about 30 seconds. Using a spatula, lift the edges and tilt the pan, letting the uncooked eggs seep underneath. Cook until the bottom is set, about 3 minutes. Transfer to the oven and bake until fluffy, 6 to 8 minutes; cut into 6 wedges.