This Asparagus and Scallion Frittata Recipe Packs In 19 Grams Of Protein Per Serving

The recipe is beyond easy, too.

Published: Apr 2, 2022

Chelsea Kyle

Pull out the breakfast-for-dinner playbook with this protein-rich bake. Vibrant veg serves up sunny vibes along with vitamins and fiber—and has us stoked for warmer days ahead. Can ya feel it?

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Yields:: 1 - 4
Total Time:: 20 mins
Cal/Serv:: 280

Ingredients

1 1/2 tsp.
olive oil
1 lb.
asparagus, trimmed and cut into 1-in. pieces on the bias
Kosher salt and pepper
4
scallions, thinly sliced, white and green parts separated
8
large eggs
2 tbsp.
sour cream
1 tsp.
Dijon mustard
1/2 c.
flat-leaf parsley, chopped
2 oz.
Gruyère cheese, grated
Mixed green salad, for serving

Directions

1. Step 1Heat oven to 425°F. Heat oil in a 9- to 10-in. cast-iron skillet on medium. Add asparagus, season with ¼ tsp each salt and pepper; sauté 2 min. Add scallion whites and cook, tossing, 1 min. Remove from heat.
2. Step 2Meanwhile, in a bowl, whisk together eggs, sour cream, mustard, and pinch each salt and pepper. Fold in scallion greens, parsley, and cheese.
3. Step 3Add egg mixture to pan and cook until edges have begun to set, about 2 min. Transfer skillet to oven; bake until center is just set, 8 to 10 min. Serve with green salad, if desired.