Roasted Asparagus Frittata With a Crown of Sprouts Recipe

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Roasted Asparagus Frittata With a Crown of Sprouts
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Ingredients
8
Count
Nutrition
366
Calories
Total time
55
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 425°.
  2. Peel the stalks of asparagus, using a vegetable peeler, to remove the tough outer skin, and trim off the stalk ends.
  3. Pile the asparagus into a shallow roasting pan, sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper, then drizzle with 2 tablespoons olive oil.
  4. Toss to distribute seasonings and spread the asparagus evenly in the pan.
  5. Place pan in oven and roast asparagus for 5 minutes, remove pan from oven, toss the asparagus, and return pan to oven and continue roasting for 5-7 minutes.
  6. The asparagus spears should be tender and browned on the exterior when they are roasted; remove from oven and set aside; leave oven on.
  7. While the asparagus is roasting, heat the remaining 2 tablespoons oil in a medium nonstick ovenproof skillet over medium heat.
  8. When the oil is hot, but not smoking, swirl the pan to evenly coat the sides of the pan with oil.
  9. Add in the onion; stir/saute until it is golden brown; while the onion is sauteing, cut the asparagus stalks into pieces about 1 inch in length.
  10. Once the onion is golden brown, add the asparagus pieces and distribute them evenly in the pan.
  11. Next, sprinkle 1/2 cup Grana Padano over the asparagus, remaining salt, and pepper, if desired, and then pour the eggs on top.
  12. Without stirring, cook the frittata briefly over medium heat for 5-7 minutes.
  13. Place skillet in oven and continue cooking until the eggs are set and the center of the frittata begins to puff up, about 5 minutes.
  14. Remove the skillet from the oven and, using a rubber spatula, loosen the edges and then the bottom of the frittata to unstick it from the pan.
  15. Place a serving plate upside down over the skillet, and holding the plate against the skillet using two pot holders, flip it over so that the frittata falls onto the plate bottom side upward.
  16. Immediately sprinkle the remaining 1/4 cup cheese over it and top with tufts of alfalfa sprouts.
  17. To serve: cut the frittata into wedges; can be served warm or at room temperarture.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 365.98 Kcal (1532 kJ)
Calories from fat 273.81 Kcal
% Daily Value*
Total Fat 30.42g 47%
Cholesterol 245.52mg 82%
Sodium 387.44mg 16%
Potassium 246.37mg 5%
Total Carbs 4.97g 2%
Sugars 1.84g 7%
Dietary Fiber 1.84g 7%
Protein 19.36g 39%
Vitamin C 5.8mg 10%
Iron 2.6mg 15%
Calcium 3018.2mg 302%
Amount Per 100 g
Calories 170.57 Kcal (714 kJ)
Calories from fat 127.61 Kcal
% Daily Value*
Total Fat 14.18g 47%
Cholesterol 114.43mg 82%
Sodium 180.57mg 16%
Potassium 114.82mg 5%
Total Carbs 2.32g 2%
Sugars 0.86g 7%
Dietary Fiber 0.86g 7%
Protein 9.02g 39%
Vitamin C 2.7mg 10%
Iron 1.2mg 15%
Calcium 1406.7mg 302%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.5
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free

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