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Asparagus and Mint Frittata

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Seasonal asparagus, fresh mint, parsley leaves, and parmesan cheese together make a delicious frittata that fits in any moment.













Trans-fat Free, Good source of fiber


1 tablespoon olive oil
½ each red onion
1 ½ tablespoons mint leaves
freshly minced
1 ½ tablespoons parsley leaves
freshly minced
8 ounces asparagus
tough ends removed, cut into 1-inch pieces diagonally, steamed for 3 minutes
4 tablespoons Parmesan cheese
1 x salt and black pepper
to taste
4 large eggs


Position the oven rack to upper middle and preheat the oven to 350℉ (180℃).

Heat the oil in a 8-inch nonstick skillet over medium hight.

Add the red onions, stirring often, and cook until the onions become soft and slightly browned, about 5 minutes.

Stir in the mint, parsley, and aspragus until well combined.

Season with a bit salt and black pepper.

Arrange the mixture into a single layer. Reduce heat to medium-low.

While the vegetables are cooking, mix together cheese, salt, black pepper to taste, and eggs until well blended.

Pour the egg-cheese mixture over the vegetables in the skillet.

Let the mixture cook for 1 to 2 minutes, until it starts to set.

With a heat-proof rubber spatular lift the edge that's closer to you, then tilt the pan to allow the runny mixture to go underneath.

Continue to cook for another 1 minute, then lift the edge and tilt the skillet once again.

Keep repeating the same steps until the eggs are not runny, about 2 to 3 minutes.

Put the skillet into preheated oven, and bake until it sets completely, about 3 minutes.

Remove from the oven, loosen the edge with a rubber spatular.

Transfer the frittata onto a serving plate.

Cut into wedges and serve warm.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 273g (9.6 oz)
Amount per Serving
Calories 28560% of calories from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 432mg 144%
Sodium 305mg 13%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 11%
Sugars g
Protein 38g
Vitamin A 31% Vitamin C 19%
Calcium 22% Iron 26%
* based on a 2,000 calorie diet How is this calculated?


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