Ingredientes para Baked Asparagus And Cheese Frittata
- 1/4 cup breadcrumbs
- 1 pound fresh asparagus
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 1/2 red bell pepper, chopped
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- 1/4 cup water
- a pinch of black pepper
- 6 large eggs
- 2 large egg whites
- 1 cup part-skim ricotta cheese
- 1/4 cup fresh parsley, chopped
- 1/4 cup shredded gruyere cheese
- cooking spray
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Cómo preparar Baked Asparagus And Cheese Frittata
- Preheat oven to 325°F (160°C).
- Coat a 10-inch pie pan with cooking spray. Sprinkle with 1/4 cup breadcrumbs, tapping out the excess.
- Snap off the tough ends of 1 pound asparagus. Slice off the top 2 inches and set aside. Cut the remaining stalks into 1/2-inch slices.
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add 1/2 medium onion (chopped), 1/2 bell pepper (chopped), and 2 cloves garlic (minced). Add 1/4 teaspoon salt and stir, cooking until softened (about 5 minutes).
- Add 1/4 cup water and the asparagus stalks to the skillet. Cook, stirring, until asparagus is tender-crisp and the liquid has evaporated (about 5 minutes). Season with salt and pepper to taste.
- Arrange the cooked vegetables in an even layer in the prepared pie pan.
- In a medium bowl, whisk together 6 large eggs and 2 large egg whites. Add 1 cup ricotta cheese, 1/4 cup chopped fresh parsley, 1/4 teaspoon salt, and a pinch of black pepper. Whisk until well combined.
- Pour the egg mixture over the vegetables in the pie pan, gently shaking the pan to distribute evenly.
- Scatter the reserved 2-inch asparagus tips over the top.
- Bake for 35-40 minutes, or until the frittata is set and lightly golden brown.
- Let stand for 5 minutes before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
11g
Fat
18g
Carbs
3g
