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Asparagus and Asiago Frittata

 
One serving costs about $1.79

$1.79 per serving

13 people like this recipe

13 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 vegetarian,gluten-free,gluten free,lacto ovo vegetarian lunch,main course,morning meal,brunch,main dish,breakfast,dinner
spoonacular Score:47%

Spoonacular Score: 47%

 

Need a gluten free, lacto ovo vegetarian, and ketogenic main course? Asparagus and Asiago Frittata could be a tremendous recipe to try. This recipe serves 4 and costs $1.79 per serving. One serving contains 254 calories, 17g of protein, and 19g of fat. A few people made this recipe, and 13 would say it hit the spot. A mixture of salt, ground pepper, butter, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around around 45 minutes. It is brought to you by Foodista. With a spoonacular score of 47%, this dish is solid. Try Kale & Asiago Frittata, Kale Asiago Skillet Frittata, and Asiago Kohlrabi Noodle Frittata with Corn, Bacon and Basil for similar recipes.

Sparkling Wine are great choices for Frittata. Even if you aren't making mimosas, sparkling wine is great with eggs for two reasons. One, if you're eating eggs early in the day, sparkling wine has less alcohol. Secondly, it cleanses the palate, which is important since yolk is known to coat the palate. You could try Luna Nuda Prosecco. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 16 dollars per bottle.

Luna Nuda Prosecco

The Luna Nuda Prosecco boasts a brilliant, light straw color with a fine, persistent perlage. Delicate aromas present a bouquet of floral notes with hints of ripe golden apple and mountain flowers. The finish is crisp and refreshing, leaving the palate with inviting fruit flavors. This sparkling wine is an excellent aperitif paired with buttery popcorn, or divine served with any meal. Blend: 85% Glera, 15% Chardonnay and Pinot Grigio

» Get this wine on Wine.com

Ingredients

Servings:
5
5  eggs
eggs
0.75 lb
0.75 lb trimmed asparagus
trimmed asparagus
1 Tbsp
1 Tbsp butter
butter
1 Tbsp
1 Tbsp olive oil
olive oil
1 Tbsp
1 Tbsp heavy whipping cream
heavy whipping cream
1 Tbsp
1 Tbsp fresh thyme
fresh thyme
1
1  garlic clove
garlic clove
0.25 tsps
0.25 tsps salt
salt
0.25 tsps
0.25 tsps black ground pepper
black ground pepper
3 oz
3 oz asiago cheese
asiago cheese
4
4  cherry tomatoes
cherry tomatoes
5  eggs
5
eggs
0.75 lb trimmed asparagus
0.75 lb
trimmed asparagus
1 Tbsp butter
1 Tbsp
butter
1 Tbsp olive oil
1 Tbsp
olive oil
1 Tbsp heavy whipping cream
1 Tbsp
heavy whipping cream
1 Tbsp fresh thyme
1 Tbsp
fresh thyme
1  garlic clove
1
garlic clove
0.25 tsps salt
0.25 tsps
salt
0.25 tsps black ground pepper
0.25 tsps
black ground pepper
3 oz asiago cheese
3 oz
asiago cheese
4  cherry tomatoes
4
cherry tomatoes

Equipment

broiler
broiler
spatula
spatula
whisk
whisk
bowl
bowl
oven
oven
frying pan
frying pan
broiler
broiler
spatula
spatula
whisk
whisk
bowl
bowl
oven
oven
frying pan
frying pan


Instructions

In a large bowl, combine the eggs, whipping cream, salt, pepper, and half the fresh thyme. Beat with a whisk until the eggs and cream are incorporated. In an ovenproof saut pan over medium heat, add the butter and olive oil. When the mixture is hot, add the asparagus pieces and cook for 3-4 minutes, stirring. Add the garlic and cook for about a minute. Spread the asparagus so it is evenly distributed across the bottom of the pan. Add the egg mixture to the pan and allow the eggs to cook without mixing them. Use a rubber spatula to run around the edges of the frittata as it cooks so the edges dont stick and burn. After 1-2 minutes, add the cheese evenly to the egg mixture. When the outer edges of the frittata have set but the center is still slightly runny, arrange the cherry tomatoes and asparagus spears on the top of the frittata, sprinkle the remaining thyme over the top, then remove the pan from the heat and place it in an oven set to broil. The broiler will allow the top portion of the egg mixture to set and cook thoroughly. Keep a close watch so the frittata doesnt burn. After a few minutes, when the eggs have set completely and begin to turn golden, carefully remove the pan from the oven. Use a rubber spatula to run around the edges and underside of the frittata, and slide it onto a round serving plate. Slice and serve warm or at room temperature.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.79
Ingredient
5 eggs
¾ pounds trimmed asparagus
1 tablespoon butter
1 tablespoon olive oil
1 tablespoon heavy whipping cream
1 tablespoon fresh thyme
1 garlic clove
¼ teaspoons black ground pepper
3 ounces asiago cheese
4 cherry tomatoes
Price
$1.20
$3.02
$0.12
$0.17
$0.08
$0.37
$0.07
$0.01
$1.51
$0.61
$7.16

Tips

Health Tips

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • get more health tips

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

  • get more cooking tips

Green Tips

  • According to the Environmental Working Group (EWG), asparagus is one of the "cleanest" vegetables when it comes to pesticide residue, so you do not necessarily need to buy organic asparagus.

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

Disclaimer

Nutritional Information

Quickview
254 Calories
16g Protein
18g Total Fat
5g Carbs
8% Health Score
Limit These
Calories
254
13%

Fat
18g
29%

  Saturated Fat
8g
53%

Carbohydrates
5g
2%

  Sugar
2g
3%

Cholesterol
231mg
77%

Sodium
594mg
26%

Get Enough Of These
Protein
16g
34%

Vitamin K
39µg
37%

Selenium
23µg
34%

Calcium
317mg
32%

Phosphorus
311mg
31%

Vitamin A
1415IU
28%

Vitamin B2
0.46mg
27%

Iron
3mg
19%

Folate
74µg
19%

Vitamin E
2mg
15%

Vitamin C
11mg
14%

Vitamin B12
0.76µg
13%

Zinc
1mg
12%

Vitamin B5
1mg
12%

Copper
0.23mg
12%

Manganese
0.23mg
12%

Vitamin B6
0.22mg
11%

Vitamin B1
0.16mg
11%

Potassium
323mg
9%

Fiber
2g
9%

Vitamin D
1µg
9%

Magnesium
32mg
8%

Vitamin B3
1mg
5%

covered percent of daily need

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