With the asparagus spears arranged on top in a spoke formation, this frittata makes an attractive main course for a springtime brunch or light supper.
In a bowl, whisk together the eggs, chives, tarragon, chervil, prosciutto, the 1/2 tsp. salt and pepper. Stir in 4 oz. of the cheese. Cut enough asparagus ends into 1/4-inch lengths to measure 3/4 cup and add to the egg mixture. Reserve the remaining asparagus spears.
In the deep half of a frittata pan over medium heat, melt 1 Tbs. of the butter. Add the leek and salt and cook until the leek is tender, about 8 minutes. Transfer to the egg mixture.
In the deep half of the frittata pan over medium heat, melt 1 Tbs. of the butter. Add the egg mixture and cook, scraping the sides and bottom of the pan with a rubber spatula to allow the uncooked eggs to flow underneath, 3 to 4 minutes. Place the shallow pan upside down on top of the deep pan and cook for 6 to 8 minutes more.
Remove from the heat, uncover the deep pan and arrange the reserved asparagus spears on top of the frittata in a spoke formation. Meanwhile, set the shallow half of the pan over medium heat and melt the remaining 1 Tbs. butter.
Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook, covered, for 10 to 12 minutes. Flip the frittata back into the deep pan, then slide the frittata onto a serving plate. Let stand for 5 minutes. Top the frittata with the remaining cheese and serve.
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Serving Size: 1 recipe (1705g) | ||
Recipe Makes: 1 | ||
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Calories: 2150 | ||
Calories from Fat: 1517 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 168.6g | 225 % | |
Saturated Fat 83.5g | 417 % | |
Monounsaturated Fat 54g | ||
Polyunsanturated Fat 14g | ||
Cholesterol 2493.6mg | 767 % | |
Sodium 2176.9mg | 75 % | |
Potassium 2919.8mg | 77 % | |
Total Carbohydrate 44.8g | 13 % | |
Dietary Fiber 19.1g | 76 % | |
Sugars, other 25.7g | ||
Protein 127.7g | 182 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2150
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