Asparagus and Spinach Frittata

Asparagus and Spinach Frittata
Beautiful and tasty, this garden fresh frittata is the perfect anytime dish. Serve this recipe for breakfast, lunch, or as a light supper.
Makes 4
Prep 15 m
Cook 25 m
Broil 4 m



  1. 1 of 6 Heat broiler. In a medium-size bowl, whisk eggs, egg whites, Parmesan, mustard, dill, salt and pepper.
  2. 2 of 6 Heat a 10-inch nonstick skillet with an ovenproof handle over medium heat. Add spinach and cook 4 to 5 minutes, until wilted. Remove to a strainer set over a bowl; wipe out skillet. Heat olive oil in the same skillet over medium heat. Add potatoes. Cover and cook 5 minutes, stirring occasionally. Uncover and add scallions; cook 3 minutes, stirring until softened.
  3. 3 of 6 Add asparagus to pan. Cover and cook 10 minutes, stirring occasionally.
  4. 4 of 6 Press down on spinach to remove any excess liquid. Stir spinach into pan.
  5. 5 of 6 Reduce heat to medium-low. Pour egg mixture evenly over vegetables in skillet. Cook 2 minutes or until bottom is set.
  6. 6 of 6 Place under broiler and broil 2 minutes or until top is almost set. Carefully remove from broiler (handle will be hot) and sprinkle top evenly with fontina cheese. Broil 2 minutes longer or until top is set and cheese is melted.
Nutrition Information for Asparagus and Spinach Frittata
Servings Per Recipe: 4
Per Serving: 804 mg sodium, 27 g pro., 355 kcal cal., 19 g Fat, total, 20 g carb., 9 g sat. fat, 299 mg chol., 5 g fiber