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Asparagus Frittata with Herb Blossoms

Get creative and stay healthy with this scrumptious vegetarian frittata.
Course: Breakfast
Cuisine: Italian
Keyword: Diabetic-Friendly, Gluten-Free, Keto, Vegetarian
Servings: 4 people
Calories: 147kcal


  • 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


  • 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.


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