Asparagus and Swiss cheese frittata


Spring asparagus, shallots, and Swiss cheese are a delicious combination with eggs in this skinny frittata that’s perfect for breakfast, lunch or dinner!

Asparagus and Swiss cheese frittata

Frittas are the perfect breakfast or brunch necessity. It’s also great for meal prep. I usually make it with whatever I have. In the spring, asparagus is great with Swiss cheese, but you can also use mozzarella or Havarti. Some other egg dishes you might like tomato and zucchini omelette, Spinach and feta frittata or Broccoli and cheese quiche.

Asparagus and eggs in a skillet

This is really filling, and leftovers are perfect for lunch or breakfast the next day. It’s inexpensive and a great way to clean your fridge. A great option for a Monday dinner without meat too, with a salad on the side.

When asparagus is in season, I buy it and steam it right away to use in quick recipes throughout the week. It is great to add to eggs and salads served chilled مب Simple Dijon Vinaigrette Or even add it to paninis (I love this Asparagus Prosciutto Panini)!

Asparagus is chock-full of nutrients, a great source of fiber, vitamin A and C, and full of antioxidants, making it a superstar in my book!


  • Make it dairy-free! Violife offers some great dairy-free cheese options!
  • Egg whites: I like to lighten the frittata using a portion of the egg white, but you can also use all of the whole eggs.
  • his job! Onions or green onions can be used in place of leeks. Substitute the cheese for anything you like or have on hand.

Asparagus and Swiss cheese frittataAsparagus and Swiss cheese frittata

More frittata recipes you’ll love:

Asparagus and Swiss cheese frittata

243 callus
19 protein
9 carbohydrates
15th Fats

Preparation time: 10 Accurate

Cooking time: 30 Accurate

total time: 40 Accurate

Spring asparagus, shallots, and Swiss cheese are a delicious combination with eggs in this skinny frittata that’s perfect for breakfast, lunch or dinner!

  • 1/2 pound asparagusAnd the Cut tough ends
  • 1/2 cup leekAnd the section
  • 2 small spoons salted butter
  • 5 big eggs
  • 4 big egg whiteAnd the (1/2 cup)
  • 2 Tablespoon Freshly grated Pecorino Romano
  • 3 ounce Partial fat-free Swiss cheese
  • 1/2 Teaspoon Kosher salt and fresh pepper to taste
  • Cook asparagus over low heat and tender, 3 to 4 minutes. Thinly slice diagonally into 1/2-inch pieces.

  • Heat the oven to 350 degrees Fahrenheit.

  • Heat the butter in an oven-safe 10-inch skillet over medium heat. Stir in shallots and sauté until golden, 4-5 minutes. Add the steamed asparagus, salt, and pepper.

  • In a medium bowl, whisk together eggs, egg whites, shredded cheese, salt and pepper. Add Swiss cheese and stir well.

  • Add the eggs to the pan and make sure the eggs cover the asparagus. Cook over medium heat for 4 minutes, until edges begin to firm.

  • Transfer the skillet to the oven. Cook for 16 to 18 minutes, or until the frittata is fully cooked through.

  • Serve hot, cut into 4 equal wedges.

service: 1/ 4 frittataAnd the Calories: 243CaloriesAnd the Carbohydrates: 9gAnd the protein: 19gAnd the Fat: 15thgAnd the Saturated fat: 7gAnd the Cholesterol: 259mgAnd the sodium: 386mgAnd the the basic: 1gAnd the sugar: 3g

Blue Smart Dots: 2

Green Smart Points: 4

Purple smart points: 2

points +: 4

Key words: asparagus and cheese swiss frittata, asparagus frittata, egg and cheese frittata, frittata recipe, how to make frittata

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