Spring asparagus, shallots and Swiss cheese is a delicious combination in this slimmed down frittata which is perfect for breakfast, lunch or dinner!
This is really filling, and the leftovers for perfect for lunch or breakfast the next day. Fritattas are also great if you're watching your carbs, and they are so inexpensive to make. I love having a Fritatta for Meatless Mondays with salad on the side.
Whenever asparagus is in season, I buy it and steam it right away to use for quick recipes throughout the week. It's great to add to eggs, salads, served chilled with a simple Dijon Vinaigrette or even to add to paninis (LOVE this asparagus prosciutto panini)!
Asparagus is loaded with nutrients, it's a great source of fiber, vitamin A and C, and it's packed with antioxidants, which makes it a super star in my book!
Asparagus and Swiss Cheese Frittata
Gina's Weight Watcher Recipes
Servings: 4 • Size: 1/4 of frittata • Old Points: 4 pts • Points+: 4 pts
Calories: 226 • Fat: 11 g • Carb: 13 g • Fiber: 3.5 g • Protein: 21 g • Sugar: 0 g
Sodium: 276 (without added salt) • Cholest: 161.9
- 1/2 lb asparagus, tough ends trimmed off
- 1/2 cup shallots, chopped
- 2 tsp butter
- 3 large eggs
- 5 large egg whites
- 1 tbsp 1% milk
- 2 tbsp fresh grated Pecorino Romano
- 3 oz reduced fat Swiss cheese (I used Sargento)
- salt and fresh pepper to taste
Steam asparagus crisp and tender, about 3 to 4 minutes. Thinly slice on the diagonal into 1/2-inch pieces.
Preheat oven to 350°F.
Heat butter in a 10-inch oven safe skillet over medium heat. Stir in shallots and saute until golden, about 4-5 minutes. Add steamed asparagus, salt and pepper.
In a medium bowl whisk eggs, egg whites, grated cheese, milk, salt, and pepper. Add the swiss cheese and mix well.
Add eggs to the skillet making sure eggs cover the asparagus. Cook on medium for about 4 minutes, until the edges begin to set. Move the skillet to oven. Cook about 16 to 18 minutes, or until frittata is completely cooked. Serve hot, cut into 4 to 6 equal wedges.