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Add a photoLight, tasty and flavorful, ideal for springtime supper or lunch.
Ingredients
- 6 eggs, egg yolk separated from egg whites
- 2 tbs sour cream
- ½ tsp salt
- ¼ tsp ground pepper
- 1 tbs olive oil
- 1 tbs butter
- 500g asparagus, trimmed
- 1 tomato, seeded, diced
- Cheese sprinkle à la fontina*:
- 80 g Gorgonzola cheese, finely grated
- 3 tbs grated Grana Padano
- 3 tbs milk
- 1 tbs cider vinegar
Directions
- Whisk the egg yolks, cream, salt, and pepper in a medium bowl to blend. Set aside.
- Heat the oil and butter in a nonstick ovenproof skillet over medium heat. Add the asparagus and sauté until crisp-tender, about 2 minutes.
- Add the tomato, increase the flame, and sauté 5 minutes longer.
- Meanwhile, beat egg whites into the soft peaks.
- Gradually add the egg yolk mixture, stir lightly until smooth.
- Pour the egg mixture over the asparagus and tomato and cook for 2-3 minutes or until the eggs start to set.
- Sprinkle with cheese, reduce flame and bake for another few minutes.
- Place the skillet with frittata in an oven preheated to 200°C, right under the upper heater (If the skillet handle is not heat resistant, wrap it with aluminium foil). Cook for 10 minutes until the top is set and golden brown.
- Let the frittata stand 2 minutes before serving, then loosen from the skillet and slide onto a plate.
- * Cheese sprinkle: mix all ingredients into the soft, smooth mixture.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 130g | |
| Recipe makes 6 servings | |
| Calories 170 | |
| Calories from Fat 120 | 71% |
| Total Fat 13.48g | 17% |
| Saturated Fat 6.0g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 204mg | 68% |
| Sodium 463mg | 19% |
| Potassium 225mg | 6% |
| Total Carbs 3.27g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 2.03g | 1% |
| Protein 9.8g | 16% |
