Asparagus and Asiago Frittata

Ready in : 45 mins

Asparagus and Asiago Frittatan is a gluten free, lacto ovo vegetarian, primal, and ketogenic main course. One portion of this dish contains around 17g of protein, 19g of fat, and a total of 261 calories. This recipe serves 4 and costs $1.79 per serving. A couple people made this recipe, and 13 would say it hit the spot. A mixture of olive oil, cherry tomatoes, butter, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 49%. This score is solid.

Diets

GLUTEN FREE

LACTO OVO VEGETARIAN

PRIMAL

KETOGENIC

Ingredients

eggs

5

asparagus

0.75 pound

butter

1 tablespoon

olive oil

1 tablespoon

heavy whipping cream

1.5 tablespoons

thyme

1 tablespoon

garlic clove

1

salt

0.25 teaspoon

ground pepper

0.25 teaspoon

asiago cheese

3 ounces

cherry tomatoes

4

Cooking in Steps

1
In a large bowl, combine the eggs, whipping cream, salt, pepper, and half the fresh thyme. Beat with a whisk until the eggs and cream are incorporated.

whipping cream

fresh thyme

pepper

cream

egg

salt

whisk

bowl
2
In an ovenproof saut pan over medium heat, add the butter and olive oil. When the mixture is hot, add the asparagus pieces and cook for 3-4 minutes, stirring.

asparagus

olive oil

butter

frying pan
3
Add the garlic and cook for about a minute.

garlic
4
Spread the asparagus so it is evenly distributed across the bottom of the pan.

asparagus

frying pan
5
Add the egg mixture to the pan and allow the eggs to cook without mixing them. Use a rubber spatula to run around the edges of the frittata as it cooks so the edges dont stick and burn. After 1-2 minutes, add the cheese evenly to the egg mixture.

cheese

egg

spatula

frying pan
6
When the outer edges of the frittata have set but the center is still slightly runny, arrange the cherry tomatoes and asparagus spears on the top of the frittata, sprinkle the remaining thyme over the top, then remove the pan from the heat and place it in an oven set to broil.

asparagus

cherry tomato

thyme

oven

frying pan
7
The broiler will allow the top portion of the egg mixture to set and cook thoroughly. Keep a close watch so the frittata doesnt burn.

egg

broiler
8
After a few minutes, when the eggs have set completely and begin to turn golden, carefully remove the pan from the oven.

egg

oven

frying pan
9
Use a rubber spatula to run around the edges and underside of the frittata, and slide it onto a round serving plate.

spatula
10
Slice and serve warm or at room temperature.

Similar Recipes

Sun Dried Tomato and Herb Baked Eggs

If you want to add more

Calories : -- Kcal

Zucchini Chicken Omelette

Zucchini Chicken Omelette is a main course that serves 2. For

Calories : 210.29 kcal

Loaded Veggie Omelet

Need a

Calories : -- Kcal

Frittata with Mushrooms, Thyme, and Parmigiano Cheese

If you want to add more gluten free

Calories : -- Kcal

Finger Foods: Frittata Muffins #incredibleEGG

Finger Foods: Frittata Muffins might be a good recipe to expand your breakfast repertoire. This reci...

Calories : -- Kcal

Asparagus and Asiago Frittata

Diets

GLUTEN FREE

LACTO OVO VEGETARIAN

PRIMAL

KETOGENIC

Ingredients

eggs

5

asparagus

0.75 pound

butter

1 tablespoon

olive oil

1 tablespoon

heavy whipping cream

1.5 tablespoons

thyme

1 tablespoon

garlic clove

1

salt

0.25 teaspoon

ground pepper

0.25 teaspoon

asiago cheese

3 ounces

cherry tomatoes

4

Cooking in Steps

1 In a large bowl, combine the eggs, whipping cream, salt, pepper, and half the fresh thyme. Beat with a whisk until the eggs and cream are incorporated.

whipping cream

fresh thyme

pepper

cream

egg

salt

2 In an ovenproof saut pan over medium heat, add the butter and olive oil. When the mixture is hot, add the asparagus pieces and cook for 3-4 minutes, stirring.

asparagus

olive oil

butter

3 Add the garlic and cook for about a minute.

garlic

4 Spread the asparagus so it is evenly distributed across the bottom of the pan.

asparagus

5 Add the egg mixture to the pan and allow the eggs to cook without mixing them. Use a rubber spatula to run around the edges of the frittata as it cooks so the edges dont stick and burn. After 1-2 minutes, add the cheese evenly to the egg mixture.

cheese

egg

6 When the outer edges of the frittata have set but the center is still slightly runny, arrange the cherry tomatoes and asparagus spears on the top of the frittata, sprinkle the remaining thyme over the top, then remove the pan from the heat and place it in an oven set to broil.

asparagus

cherry tomato

thyme

7 The broiler will allow the top portion of the egg mixture to set and cook thoroughly. Keep a close watch so the frittata doesnt burn.

egg

8 After a few minutes, when the eggs have set completely and begin to turn golden, carefully remove the pan from the oven.

egg

9 Use a rubber spatula to run around the edges and underside of the frittata, and slide it onto a round serving plate.

10 Slice and serve warm or at room temperature.

Nutrition ?

Similar Recipes

Sun Dried Tomato and Herb Baked Eggs

Zucchini Chicken Omelette

Loaded Veggie Omelet

Frittata with Mushrooms, Thyme, and Parmigiano Cheese

Finger Foods: Frittata Muffins #incredibleEGG

1
In a large bowl, combine the eggs, whipping cream, salt, pepper, and half the fresh thyme. Beat with a whisk until the eggs and cream are incorporated.

2
In an ovenproof saut pan over medium heat, add the butter and olive oil. When the mixture is hot, add the asparagus pieces and cook for 3-4 minutes, stirring.

3
Add the garlic and cook for about a minute.

4
Spread the asparagus so it is evenly distributed across the bottom of the pan.

5
Add the egg mixture to the pan and allow the eggs to cook without mixing them. Use a rubber spatula to run around the edges of the frittata as it cooks so the edges dont stick and burn. After 1-2 minutes, add the cheese evenly to the egg mixture.

6
When the outer edges of the frittata have set but the center is still slightly runny, arrange the cherry tomatoes and asparagus spears on the top of the frittata, sprinkle the remaining thyme over the top, then remove the pan from the heat and place it in an oven set to broil.

7
The broiler will allow the top portion of the egg mixture to set and cook thoroughly. Keep a close watch so the frittata doesnt burn.

8
After a few minutes, when the eggs have set completely and begin to turn golden, carefully remove the pan from the oven.

9
Use a rubber spatula to run around the edges and underside of the frittata, and slide it onto a round serving plate.

10
Slice and serve warm or at room temperature.