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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Susan Mulvihill created this protein-rich dish after switching to a vegetarian diet. Serve with fruit for breakfast or with a simple salad for dinner. Ingredients:
2 teaspoons olive oil |
1 small onion, thinly sliced |
1/2 teaspoon salt |
1 pound asparagus, tough stem ends snapped off and spears cut diagonally into 1-inch lengths |
4 large eggs, lightly beaten |
1 cup shredded gruyère or swiss cheese |
Directions:
1. Preheat broiler. Pour olive oil into a 10-inch ovenproof frying pan over medium-high heat. Add onion and salt and stir until onion is softened but not browned, about 3 minutes. Add asparagus, reduce heat to medium-low, and cook, covered, until asparagus is barely tender, 6 to 8 minutes. Pour in eggs and cook until almost set but still runny on top, about 2 minutes.
2. Sprinkle cheese over eggs and broil until cheese is melted and browned, 3 to 4 minutes. Slide frittata onto a serving platter and cut into wedges.
3. Note: Nutritional analysis is per serving.
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