Yossy Arefi
Recipe information
Yield
4 Servings
Ingredients
8
large eggs
4
large egg whites
1
cup (packed) basil leaves, thinly sliced
Kosher salt, freshly ground pepper
2
tablespoons olive oil
2
cups thinly sliced asparagus (from about 1 bunch)
Preparation
Step 1
Preheat oven to 400°. Whisk eggs and egg whites in a medium bowl until frothy; mix in basil and season with salt and pepper.
Step 2
Heat oil in a medium ovenproof nonstick skillet over medium-high heat. Add asparagus and cook, tossing occasionally, until beginning to soften, about 2 minutes. Reduce heat to medium and add egg mixture, stirring to combine
Step 3
Cook, shaking pan occasionally, until egg mixture is set around edges, about 4 minutes. Transfer skillet to oven and cook frittata until top is puffed and completely set, 10–15 minutes.
Step 4
Run a heatproof spatula around edge of pan to release frittata. Slide frittata onto a warmed plate and cut into wedges.
Nutrition Per Serving
Calories (kcal) 230 Fat (g) 16 Saturated Fat (g) 4 Cholesterol (mg) 390 Carbohydrates (g) 5 Dietary Fiber (g) 1 Total Sugars (g) 1 Protein (g) 17 Sodium (mg) 430