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Asparagus and Tomato Frittata
Source: dLife

A savory layered egg dish with asparagus, tomatoes and parmesan.

Prep Time: 10 minutes
Cook Time: 20 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 131.9
Total Carbs 4.5 g
Dietary Fiber 0.6 g
Sugars 2.5 g
Total Fat 8.0 g
Saturated Fat 3.3 g
Unsaturated Fat 0.8 g
Potassium 90.3 mg
Protein 10.7 g
Sodium 385.2 mg
Dietary Exchanges
1 Fat , 1 Vegetables , 1 1/2 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  cooking spray
2 each  fresh tomatoes
0 1/2 lb  asparagus spears, fresh, small
0 1/2 cup  Cheese, parmesan, shredded
4 each  eggs
0 1/4 tsp  salt
  1. Spray a large nonstick skillet with the vegetable oil spray; place over medium-low heat. Place half of the tomato slices on the bottom of the pan, overlapping. Top with half of the asparagus. Repeat. Sprinkle with half of the Parmesan cheese.
  2. Pour the egg over the top; sprinkle with salt. Cover and cook over low heat 20 minutes.
  3. Carefully slide the omelet onto a large serving platter. Sprinkle with the remaining Parmesan cheese.

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