Asparagus Frittata with Herb Blossoms
Get creative and stay healthy with this scrumptious vegetarian frittata.
Servings: 4 people
Calories: 147kcal
Ingredients
- 4 asparagus spears rough ends cut off (plus more if using for garnish)
- 4 eggs
- 2 tablespoons parmesan cheese grated
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 chive blossoms divided into florets (plus more if using for garnish)
- 1 sage blossom
- 2 tablespoons extra virgin olive oil
Instructions
- In a pot of boiling water, blanch the asparagus for 5 minutes. Immediately immerse them in a bowl of ice water then let them cool. Drain the water when the asparagus have reached room temperature. Chop then set aside.
- In a bowl, prepare the frittata by whisking the eggs with the Parmesan, salt, and pepper then set aside.
- In a warm saucepan with the extra virgin olive oil, pour the frittata mixture.
- When the frittata is halfway cooked, distribute the asparagus and the herb blossoms.
- When the bottom part is cooked and the top part is already solid, turn the frittata by placing a plate on top of the saucepan (the plate should be bigger than the saucepan), reverse quickly and let the frittata fall on the plate.
- Put back the frittata on the saucepan carefully by sliding it inside. Cook for another minute.
- Transfer the frittata to the serving plate and garnish. Serve while hot.
Nutrition
Serving: 0.25frittata | Calories: 147kcal | Carbohydrates: 2g | Protein: 7g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 166mg | Sodium: 251mg | Fiber: 1g | Sugar: 1g |
| SmartPoints (Freestyle): 5
SmartPoints (Freestyle): 5
SmartPoints (Freestyle): 5