Asparagus and Asiago Frittata

Vegetarian
Gluten Free
Health score
8%
Asparagus and Asiago Frittata
45 min.
4
261kcal
55.66%sweetness
94.17%saltiness
15.14%sourness
8.45%bitterness
55.88%savoriness
100%fattiness
0%spiciness

Ingredients

  •  eggs 
  • 0.8 pound asparagus washed trimmed cut into 1-inch pieces thin
  • tablespoon butter 
  • tablespoon olive oil 
  • 1.5 tablespoons cup heavy whipping cream 
  • tablespoon thyme sprigs fresh divided chopped
  •  garlic clove minced
  • 0.3 teaspoon salt 
  • 0.3 teaspoon pepper black
  • ounces asiago cheese sliced thin
  •  asparagus sliced in half, and 6, 4-inch asparagus spears for garnish

Equipment

  • bowl
  • frying pan
  • oven
  • whisk
  • broiler
  • spatula

Directions

  1. In a large bowl, combine the eggs, whipping cream, salt, pepper, and half the fresh thyme. Beat with a whisk until the eggs and cream are incorporated.
  2. In an ovenproof saut pan over medium heat, add the butter and olive oil. When the mixture is hot, add the asparagus pieces and cook for 3-4 minutes, stirring.
  3. Add the garlic and cook for about a minute.
  4. Spread the asparagus so it is evenly distributed across the bottom of the pan.
  5. Add the egg mixture to the pan and allow the eggs to cook without mixing them. Use a rubber spatula to run around the edges of the frittata as it cooks so the edges dont stick and burn. After 1-2 minutes, add the cheese evenly to the egg mixture.
  6. When the outer edges of the frittata have set but the center is still slightly runny, arrange the cherry tomatoes and asparagus spears on the top of the frittata, sprinkle the remaining thyme over the top, then remove the pan from the heat and place it in an oven set to broil.
  7. The broiler will allow the top portion of the egg mixture to set and cook thoroughly. Keep a close watch so the frittata doesnt burn.
  8. After a few minutes, when the eggs have set completely and begin to turn golden, carefully remove the pan from the oven.
  9. Use a rubber spatula to run around the edges and underside of the frittata, and slide it onto a round serving plate.
  10. Slice and serve warm or at room temperature.

Nutrition Facts

Calories261kcal
Protein25.78%
Fat65.3%
Carbs8.92%

Properties

Glycemic Index
62
Glycemic Load
0.93
Inflammation Score
-9
Nutrition Score
17.12347826087%

Flavonoids

Apigenin
0.05mg
Luteolin
0.8mg
Isorhamnetin
5.76mg
Kaempferol
1.41mg
Myricetin
0.01mg
Quercetin
14.14mg

Taste

Sweetness:
55.66%
Saltiness:
94.17%
Sourness:
15.14%
Bitterness:
8.45%
Savoriness:
55.88%
Fattiness:
100%
Spiciness:
0%

Nutrients percent of daily need

Calories:260.57kcal
13.03%
Fat:19.25g
29.62%
Saturated Fat:8.84g
55.23%
Carbohydrates:5.92g
1.97%
Net Carbohydrates:3.5g
1.27%
Sugar:2.45g
2.72%
Cholesterol:232.94mg
77.65%
Sodium:590.49mg
25.67%
Protein:17.1g
34.2%
Vitamin K:45.31µg
43.15%
Selenium:24.31µg
34.73%
Calcium:320.47mg
32.05%
Phosphorus:316.31mg
31.63%
Vitamin A:1481.03IU
29.62%
Vitamin B2:0.49mg
28.56%
Iron:3.66mg
20.32%
Folate:81.04µg
20.26%
Vitamin E:2.4mg
16.03%
Vitamin B12:0.76µg
12.66%
Zinc:1.9mg
12.66%
Copper:0.25mg
12.59%
Vitamin B5:1.25mg
12.48%
Manganese:0.24mg
11.92%
Vitamin B1:0.18mg
11.9%
Vitamin B6:0.22mg
11.13%
Vitamin C:8.73mg
10.58%
Fiber:2.41g
9.66%
Potassium:321.15mg
9.18%
Vitamin D:1.3µg
8.64%
Magnesium:33.77mg
8.44%
Vitamin B3:1.13mg
5.65%