Grammy's Kitchen · Frittata · Asparagus and Swiss Cheese Frittata
One of 55 frittata recipes we measured
from www.skinnytaste.com
26 cooks on www.skinnytaste.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 55.
| this recipe | typical | |
|---|---|---|
| dairy | 0% | 16% |
| fat | 2% | 5% |
| protein add | 19% | 28% |
| vegetables and beans | 50% | 60% |
| salt | 1% | 0% |
| aromatics | 0% | 16% |
| liquid | 0% | 15% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 227 g | 1/2 lb asparagus (tough ends trimmed off) |
| 1/2 cup shallots (chopped) | |
| 10 g | 2 teaspoons salted butter |
| 250 g | 5 large eggs |
| 200 g | 4 large egg whites* ((1/2 cup)) |
| 14 g | 2 tbsp fresh grated Pecorino Romano |
| 85 g | 3 oz part-skim Swiss cheese |
| 3 g | 1/2 tsp kosher salt and fresh pepper to taste |
Method: 7 steps, published by www.skinnytaste.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Holy smokes this was delicious! I cut the recipe in 1/2 and still had 4 portions. Made it in an 8" skillet. I microwaved the asparagus for a couple of minutes before cutting it up and adding it to the shallots and butter in the pan. Baked it at 350 for abou” — a cook, 5.0★
“Another keeper! This is delicious! I didn't have shallots so I added some onion powder and garlic powder with the asparagus and sautéed in the frying pan for a few minutes. I am also going to freeze in portions as another commenter mentioned. I made both t” — a cook, 5.0★