An easy asparagus frittata with tomatoa
Servings: 4 servings
- 1 bunch asparagus
- 8 cherry tomatoes
- 2 spring onions chopped
- 6 medium eggs
- 4 tablespoons Parmesan cheese, Vegetarian grated
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
Cook the asparagus in boiling water for about 5-8 minutes until tender. Drain and pat dry.
Heat the olive oil in an 8 inch frying pan and add the spring onions, asparagus and cherry tomatoes.
Cook for about 1-2 minutes.
Beat the eggs and season to taste. Add the Parmesan cheese and blend well.
Add the egg mixture to the pan and cook for about 5 – 8 minutes until the bottom of the frittata is firm and the top nearly set.
Place under a grill and cook for 2 -3 minutes until the top is golden brown and set.
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Serving: 1serving | Calories: 192kcal | Carbohydrates: 3.8g | Protein: 12g | Fat: 14g | Fiber: 1.4g