Asparagus and Green Onion Frittata

Asparagus and Green Onion Frittata

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This tasty omelet in a skillet is filled with bits of sauteed veggies and cream cheese!

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Chicago

Time needed

25 min preparation + 10 min cooking

Ingredients

  • 8 lg. eggs
  • 1/2 C. whole milk
  • 1/8 tsp. ground black pepper
  • 3/4 tsp. salt
  • 12 oz. asparagus, trimmed
  • 1 Tbs. butter or margarine
  • 1 bunch green onions, chopped
  • 2 oz. light cream cheese (Neufchatel)

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Directions

Preheat oven to 375 degrees.  In medium bowl, with wire whisk, beat eggs, milk, pepper, and 1/2 teaspoon salt until blended; set aside. If using thin asparagus, cut each stalk crosswise in half; if using medium asparagus, cut stalks into 1-inch pieces.

In oven-safe nonstick 10-inch skillet, melt butter over medium heat.  Add the asparagus and the remaining 1/4 teaspoon salt and cook, stirring often, 4 minutes for thin stalks or 6 minutes for medium-size stalks. Stir in green onions and cook, stirring occasionally, until vegetables are tender, 2 to 3 minutes.

Reduce heat to medium-low. Pour egg mixture over vegetables; drop scant teaspoonfuls of cream cheese over egg mixture.  Cook, without stirring, until egg mixture begins to set around the edge, 3 to 4 minutes. Place skillet in oven and bake until frittata is set and knife inserted in center comes out clean, 10 to 12 minutes.  Cut into wedges to serve.

Each serving: 250 calories, 16g protein, 7g carbohydrate, 14g total fat (4g sat.), 430mg cholesterol, 530mg sodium.

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