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Asparagus Frittata

Asparagus Fritatta
Written by Gryphon
Asparagus Fritatta

Asparagus Frittata

A superb breakfast and/or brunch recipe that is filling without being over the top.
4.73 from 33 votes
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Course: Breakfast, Brunch
Cuisine: Italian
Keyword: Vegetables
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Servings: 4 people
Calories: 258kcal



  • Cook the asparagus in enough boiling salted water to cover for 2 minutes.
  • Drain and rinse under cold water and set aside.
  • Heat the oil in a heavy non-stick 10 inch (25 cm) skillet over moderate heat.
  • Sauté the shallots until translucent, about 3 to 4 minutes.
  • Add the asparagus and saute an additional 2 minutes.
  • Combine the remaining ingredients in a bowl and beat to thoroughly combine.
  • Pour the egg mixture into the skillet and cook, scraping the sides and bottom occasionally with a spatula, until the bottom has set.
  • Place the skillet under a preheated broiler until the top has set.
  • Be careful not to burn the top. Invert onto a serving platter and cut into wedges to serve.
  • Serve hot, warm, or at room temperature.


Sodium: 311mg | Calcium: 227mg | Vitamin C: 8mg | Vitamin A: 1439IU | Sugar: 4g | Fiber: 3g | Potassium: 407mg | Cholesterol: 288mg | Calories: 258kcal | Saturated Fat: 5g | Fat: 18g | Protein: 17g | Carbohydrates: 9g | Iron: 4mg