Menu

Asparagus Frittata Recipe

  • By Jessica Cerra
  • Published Mar 28, 2013

This beautiful frittata is the perfect item for your Easter brunch menu. Asparagus is ripe for cooking right now and adds great texture to this lightened-up version of the classic frittata. Or, make it during the week and it will be great for breakfast for several days.

Ingredients

1/3 cup shallot or sweet yellow onion, finely diced
1 teaspoon minced garlic
½ tablespoon dried thyme
5 small or 4 large pieces turkey bacon, finely chopped
1- 16 ounce carton 100% liquid egg whites
4 whole eggs
¼ cup unsweetened almond milk or low-fat milk
1/3 cup grated Parmesan cheese
12 large asparagus tips (about 5 inches in length)
½ tablespoon olive oil
¼ teaspoon freshly cracked pepper

RELATED – Eat And Run: Are Eggs Good Or Bad?

Preparation

1. Heat oven to 375 degrees.
2. In a small sauté pan, heat the olive oil over medium heat and sauté the shallot or onion for 5-6 minutes, until translucent. Add the garlic, turkey bacon and thyme and sauté another 5-8 minutes, until the turkey bacon starts to crisp.
3. In a medium bowl, whisk together the liquid egg whites, whole eggs, milk and Parmesan cheese. Stir in the onion and turkey bacon mixture.
4. Spray an oven-safe 10-inch sauté pan heavily with non-stick cooking spray. Poor the mixture into the pan and place over medium to medium-high heat. Let the frittata cook on the stove top for about 10 minutes, until you see the sides starting to brown and the eggs take a shape (they will bubble or poof up on the top but will still be very liquid in the middle). During this time you can roll the mixture around the pan several times so it evenly coats the side of the pan.
5. Before placing in the oven, arrange the asparagus around the top of the eggs with the tips facing out. Prop the tips up on the side of the pan, so they don’t get submerged in the egg.
6. Place in the oven and bake for 12-15 minutes, until the eggs poof up and the top turns golden. Make sure to use a hot pad to remove the pan from the oven.
7.  Remove the frittata from the pan immediately by running a butter knife around the edges to loosen it. Then it should easily slide out of the pan onto a serving dish.

More recipes from Jessica.

Jessica Cerra is the owner of Fit Food by Jess, a private chef and catering company in Encinitas, Calif.  She is also a professional Xterra triathlete and mountain biker.  Follow Jess’ recipes on her “Fit Food by Jess” Facebook page.

RELATED: Meet Private Chef And Xterra Pro Jessica Cerra 

FILED UNDER: Nutrition / Recipes TAGS:

Sign up for our free e-newsletter, SBR Report!

Subscribe to the FREE Triathlete weekly newsletter