Breakfast
Spring Green Frittata
Eggs and Parmesan melt into a silky custard around tender asparagus and spinach, with garlic and green onions adding savory depth, while a bright tomato topping brings fresh juiciness to every bite.
- Total
- 38 min
- Prep
- 25 min
- Cook
- 13 min
- Serves
- 2
Nutrition per Serving
- Calories
- 214
- Protein
- 18g
- Carbs
- 7g
- Fat
- 12g
- Fiber
- 2g
- Sugar
- 4g
- Sodium
- 377mg
Ingredients
- 2 eggs, lightly beaten
- 4 egg whites
- 2 tbsp fat-free milk
- 1 tsp snipped fresh chives
- 1/8 tsp black pepper
- 1/4 cup finely shredded Parmesan cheese (1 ounce)
- 2 tsp olive oil
- 1/2 cup 1/2-inch pieces asparagus
- 1/4 cup sliced green onions
- 1/2 cup coarsely chopped spinach leaves
- 1 clove garlic, minced
- 1 small roma tomato, chopped
Instructions
- Preheat broiler. In a small bowl combine the eggs, egg whites, milk, chives and pepper: stir in 2 tablespoons of the cheese.
- In an 8-inch nonstick broiler proof skillet heat oil over medium. Add asparagus and green onions; cook and stir 2 minutes. Add spinach and garlic; cook 30 seconds or just until spinach is wilted.
- Pour egg mixture into skillet; reduce heat to low. Cook, covered, 10 to 12 minutes or until nearly set. Sprinkle with remaining 2 tablespoons cheese.
- Place skillet under broiler 4 to 5 inches from heat. Broil 1 minute or just until top is set and cheese is melted. Top with tomato.