Asparagus and Swiss Cheese Frittata

medinews June 10, 2021

135 2 minutes read

Spring asparagus, shallots, and Swiss cheese make a delicious pairing with eggs in this stripped-down frittata that's perfect for breakfast, lunch, or dinner!

Asparagus and Swiss Cheese Frittata

Frittatas are the perfect breakfast or brunch. Also ideal for preparing meals. I usually do them with whatever I have on hand. Asparagus goes wonderfully with Swiss cheese in spring, but you can also use mozzarella or Havarti. Some other egg dishes you might love are tomato zucchini frittata, spinach feta frittata, or broccoli cheese quiche.

Asparagus and eggs in a pan

This is really filling, and the leftovers are perfect for lunch or breakfast the next day. They're inexpensive and a great way to clean your refrigerator. A great option for a meatless dinner on Monday too, with a side salad.

When asparagus is in season, I buy it and steam it right away so that I can use it for quick recipes all week. It's great to add eggs, salads, chilled with a simple Dijon vinaigrette, or even paninis (LOVE those asparagus prosciutto panini)!

Asparagus is full of nutrients, is a great source of fiber, vitamins A and C, and is full of antioxidants, which makes it a superstar in my book!

Variations

Make It Dairy Free! Violife makes some wonderful dairy-free cheese options!
Protein: I like to fluff up frittatas by using partial egg whites, but you can use whole eggs as well.
Switch it over! Instead of shallots, onions or shallots can also be used. Swap the cheese for anything you like or have on hand.

Frittata with asparagus and Swiss cheese

More Frittata Recipes You'll Love:

Asparagus and Swiss Cheese Frittata

243 Calories
19th protein
9 carbohydrates
fifteen Fats

Preparation time: 10 Minutes

Cooking time: 30th Minutes

Total time: 40 Minutes

Spring asparagus, shallots, and Swiss cheese make a delicious pairing with eggs in this stripped-down frittata that's perfect for breakfast, lunch, or dinner!

1/2 lb asparagus, hard ends cut off
1/2 Cup Shallots, chopped
2 teaspoon Salted butter
5 Big eggs
4th large egg white, (1/2 cup)
2 tablespoon freshly grated Pecorino Romano
3 ounce partially skimmed Swiss cheese
1/2 teaspoon kosher salt and fresh pepper to taste

Steam the asparagus until crispy and tender, approx. 3 to 4 minutes. Thinly cut diagonally into 1/2-inch pieces.
Preheat oven to 350 ° F.
Heat butter in a 10 inch ovenproof pan over medium heat. Stir in shallots and fry for approx. 4-5 minutes until golden brown. Add the steamed asparagus, salt and pepper.
In a medium bowl, whisk together eggs, egg whites, grated cheese, salt, and pepper. Add the Swiss cheese and mix well.
Put the eggs in the pan, making sure that the eggs cover the asparagus. Cook on medium heat for about 4 minutes until the edges are firm.
Put the pan in the oven. Cook for about 16 to 18 minutes or until the frittata is fully cooked.
Serve hot, cut into 4 equal wedges.

Portion: 1/ 4 frittata, Calories: 243kcal, Carbohydrates: 9G, Protein: 19thG, Fat: fifteenG, Saturated fatty acids: 7thG, Cholesterol: 259mg, Sodium: 386mg, Fiber: 1G, Sugar: 3G