Asparagus Frittata
Recipe: #13008
July 06, 2014
"This is really good for a light vegetarian supper/brunch accompanied with spinach salad and fruit. This recipe also makes good use of the food processor which I used for grating the cheese and the carrots. Recipe source: Saveur (April 2004)"
Ingredients
Nutritional
- Serving Size: 1 (203.5 g)
- Calories 265.4
- Total Fat - 14.7 g
- Saturated Fat - 5.7 g
- Cholesterol - 276.7 mg
- Sodium - 561.9 mg
- Total Carbohydrate - 16.7 g
- Dietary Fiber - 3.2 g
- Sugars - 4.1 g
- Protein - 19.1 g
- Calcium - 299.6 mg
- Iron - 2.8 mg
- Vitamin C - 4.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 375 degrees F.
Step 2
Grease a 12-cup bundt pan with butter. Set aside.
Step 3
In a small bowl combine 1/2 cup of the cheese with the chives. Set aside.
Step 4
Cook asparagus in boiling water for 3-5 minutes or until tender. Drain. Set aside.
Step 5
Cut asparagus into 1/4 inch pieces and place in a large bowl.
Step 6
Stir in eggs, onions, carrots, flour, milk, 1 teaspoon salt, pepper and the remaining cheese (1 1/2 cups), stirring to combine.
Step 7
Pour batter into prepared pan.
Step 8
Bake for 45-60 minutes or until done and is firm to the touch.
Step 9
Before serving, preheat the broiler.
Step 10
Invert frittata onto baking sheet, sprinkle top with reserved cheese and chives. Broil for 1-2 minutes or until cheese melts.
Tips
- Food processor