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Add a photoLight, tasty and flavorful, ideal for springtime supper or lunch.
Ingredientes
- 6 eggs, egg yolk separated from egg whites
- 2 tbs sour cream
- ½ tsp salt
- ¼ tsp ground pepper
- 1 tbs olive oil
- 1 tbs butter
- 500g asparagus, trimmed
- 1 tomato, seeded, diced
- Cheese sprinkle a la fontina:
- 80 g Gorgonzola cheese, finely grated
- 3 tbs grated Grana Padano
- 3 tbs milk
- 1 tbs cider vinegar
Direcciones
1.
Whisk yolks, cream, salt, and pepper in a medium bowl to blend. Set aside.
2.
Sauté asparagus for 2 minutes in oil and butter in a nonstick ovenproof skillet over medium heat.
3.
Add the tomato, increase the flame, and sauté 5 minutes longer.
4.
Meanwhile, beat egg whites into the soft peaks. Gradually add the yolk mixture, stirring lightly until smooth.
5.
Pour the egg mixture over the asparagus and tomato and cook for 2-3 minutes or until the eggs start to set.
6.
Sprinkle with cheese, reduce flame and bake for another few minutes. Place the skillet with frittata in an oven preheated to 200°C, right under the upper heater (If the skillet handle is not heat resistant, wrap it with aluminum foil). Cook for 10 minutes until the top is set and golden brown.
7.
Let the frittata stand 2 minutes before serving, then loosen from the skillet and slide onto a plate
Cheese sprinkle a la fontina:
1.
Mix all ingredients into the soft, smooth mixture.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 134g | |
| Recipe makes 6 servings | |
| Calories 189 | |
| Calories from Fat 133 | 70% |
| Total Fat 15.03g | 19% |
| Saturated Fat 6.99g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 209mg | 70% |
| Sodium 492mg | 21% |
| Potassium 229mg | 7% |
| Total Carbs 3.33g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 2.05g | 1% |
| Protein 10.96g | 18% |
