Skillet Spring Greens Asparagus Frittata

Skillet Spring Greens Asparagus Frittata

Skillet Spring Greens Asparagus Frittata

Silvana Nardone
Total Time 25 minutes
Servings 6
Calories 150.9 kcal


  • 2 tbsp olive oil
  • 1 brunch thin asparagus (about 2 cups)
  • 8 large eggs
  • 1 cup spring salad green
  • 2 tbsp milk
  • 2 tbsp freshly grated pecorino, optional
  • Kosher salt and freshly ground black pepper


  • Preheat the oven to 350 degrees F. Heat the oil in a 10-inch ovenproof skillet. Add the asparagus and cook over medium-low heat until softened but not browned, about 6 minutes.
  • Meanwhile, in a medium bowl, beat the eggs, greens, milk, cheese if using and 1/4 teaspoon each salt and pepper.
  • Add to the skillet with the asparagus; cook until the eggs begin to set at the edges, about 30 seconds. Using a spatula, lift the edges and tilt the pan, letting the uncooked eggs seep underneath. Cook until the bottom is set, about 3 minutes. Transfer to the oven and bake until fluffy, 6 to 8 minutes; cut into 6 wedges.


Nutritional Analysis

Total Fat: 11.6 grams
Saturated Fat: 2.8 grams
Cholesterol: 248 miligrams
Sodium: 103 miligrams
Carbohydrates: 2 grams
Dietary Fiber: 0.6 grams
Protein: 9.6 grams
Sugar: 0.5 grams
Keyword Asparagus, Breakfast, Egg Recipes, Frittata, healthy, Main Dish, Skillet Recipes, Skillet Spring Greens Asparagus Frittata


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