Name: Asparagus Frittata
Yield: 6
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 smal onion (thinly sliced); 1 pound Asparagus (tough ends cut off and spears cut diagonally into 1-inch lengths); 4 large eggs (beaten with 1/2 t. salt and 1/4 t. black pepper); 1 cup feta cheese (crumbled); 1 tablespoon chopped fresh dill

Course Breakfast, Brunch
Cuisine American, French, Vegetarian

1 tablespoon olive oil
1 smal onion thinly sliced
1 pound Asparagus tough ends cut off and spears cut diagonally into 1-inch lengths
4 large eggs beaten with 1/2 t. salt and 1/4 t. black pepper
1 cup feta cheese crumbled
1 tablespoon chopped fresh dill

In a medium oven-proof frying pan, heat oil over medium high heat. Sauté the onions until softened. Add the asparagus, reduce heat to medium-low, cover, and cook until asparagus is tender. Sprinkle feta cheese over vegetables, and then sprinkle dill over all. Pour in the eggs and cook until they are set around the edges, but not quite set on top. Meanwhile, preheat the broiler. Place the pan under the broiler and cook until the eggs are set and the top is golden brown. Remove from the oven and let cool a few minutes. Slide frittata onto a serving plate and cut into wedges.

Notes:

Serves 6

Nutrition Information: Calories 190; Total Fat 14g; Saturated Fat 7g; Cholesterol 157mg; Sodium 471mg; Total Carbohydrates 7g; Dietary Fiber 2g, and Protein 11g.