Asparagus frittata
- Low in lactose
- Gluten free
Derived from ingredients – check the package label.
- Good for lunch
- Good for dinner
Less suited for breakfast, as a snack.
Italian baked frittata with green asparagus, onion and Parmesan; 4 servings.
4 servingsFinal yield 1,015 g
Ingredients
- 500 gEgg, whole, raw, fresh
- 450 gAsparagus, raw
- 60 gOnions, raw
- 70 gCheese, parmesan, grated
- 25 gOil, olive, salad or cooking
- 3 gSalt, table
Method
- Heat oven to 190 °C. Cut trimmed asparagus into 3 cm pieces, slice onion into thin half-moons and whisk eggs with Parmesan and 3 g salt.
- Heat oil in a 24 cm pan to 170 °C, soften onion for 3 minutes and cook asparagus 5 minutes more until the tips are bright green.
- Pour in egg mixture and heat without stirring for 3 minutes until the edge begins to set. Transfer pan to oven and bake 12 minutes at 190 °C until the centre reaches 71 °C.
- Rest 5 minutes, then cut into eight wedges and serve two wedges per portion.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 1,344 kcal
- Protein
- 93.3 g
- Fat
- 92.6 g
- Total carbohydrate (by difference)
- 36.4 g
- Total dietary fibre (USDA)
- 10.5 g
- Saturated fatty acids
- 30 g
- Sodium
- 3,147.4 mg
- Salt (sodium × 2.5)
- 7.9 g
Per serving
- Energy
- 336 kcal
- Protein
- 23.3 g
- Fat
- 23.2 g
- Total carbohydrate (by difference)
- 9.1 g
- Total dietary fibre (USDA)
- 2.6 g
- Saturated fatty acids
- 7.5 g
- Sodium
- 786.9 mg
- Salt (sodium × 2.5)
- 2 g
Per 100 g of finished food
- Energy
- 132.4 kcal
- Protein
- 9.2 g
- Fat
- 9.1 g
- Total carbohydrate (by difference)
- 3.6 g
- Total dietary fibre (USDA)
- 1 g
- Saturated fatty acids
- 3 g
- Sodium
- 310.1 mg
- Salt (sodium × 2.5)
- 0.78 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Egg, Milk
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal