Asparagus and Jack Cheese Frittata

Preparation:  10 min. Cooking: 10 min. Total: 20 min.
Recipe photo
  • 8 large eggs
  • 1/2 Cup shredded Monterey Jack cheese
  • 1 tsp kosher salt
  • freshly ground black pepper
  • 1 Tbsp vegetable oil
  • 3 tsp butter
  • 1 Lb asparagus - trimmed, cut on diagonal into 1/4 inch pieces
  • 3 Tbsp chopped fresh cilantro leaves
Heat the broiler to high and arrange rack in upper third.

In a large bowl, whisk together eggs, cheese, salt, and freshly ground black pepper until thoroughly combined.

In a large ovenproof frying pan, heat the oil and the butter over medium-high heat. When it foams, add asparagus, season well with salt and freshly ground black pepper, and cook, stirring occasionally, until cooked through, about 5 minutes. Stir in the cilantro. Reduce heat to low, pour in egg mixture, and cook until a 1 inch border of egg mixture is firm, about 3 minutes. (The center of the frittata will not be set at this point.)

Place the pan in oven and broil until some spots are browned and eggs are just set, about 2 minutes. Cut into wedges and serve with a side salad. It can be served warm or at room temperature.
Calories
170 Cal
Fat
13 g
Carbs
3.6 g
Protein
9.8 g
Fiber
1.2 g
Sugar
2.2 g
Cholesterol
220 mg
Sodium
520 mg


Nutrients

Fiber     1.2 g
Fat     13 g
Sugar     2.2 g
Carbs     3.6 g
Protein     9.8 g
Calories     170 Cal

Fats

Fat, Poly     2.7 g
Fat, Mono     4.2 g
Fat, Sat     4.6 g
Fat, Trans     0.4 g
Fat, Percent     69 %

Vitamins

Vitamin, K     28 mcg     23 %
Vitamin, A     870 IU     29 %
Vitamin, B12     0.5 mcg     22 %
Niacin     0.6 mg     3.8 %
Riboflavin     0.4 mg     29 %
Vitamin, C     3.4 mg     3.8 %
Vitamin, D     22 IU     3.6 %
Vitamin, B6     0.1 mg     8.1 %
Vitamin, E     2 mg     13 %
Panto, Acid     0.8 mg     16 %
Choline     130 mg     23 %
Thiamin     0.1 mg     9.5 %

Minerals

Calcium     110 mcg     11 %
Phosphorus     170 mg     24 %
Magnesium     17 mg     4.1 %
Copper     0.1 mcg     13 %
Fluoride     3 mcg     75 %
Zinc     1.1 mg     10 %
Cholesterol     220 mg     0.4 %
Sodium     520 mg     34 %
Selenium     16 mcg     29 %
Manganese     0.1 mg     1.5 %
Potassium     210 mg     4.4 %
Iron     2 mg     25 %