asparagus and gouda frittata

Servings: 6

Prep Time: 15 minutes 

Cook Time: 30 minutes 


**1 cup asparagus spears, cut into 1 inch pieces

**8 whole eggs

**¼ cup milk

½ tsp. dried thyme

**½ cup smoked gouda, shredded                                

¼ tsp. salt

¼ tsp. ground pepper


  1. Preheat the oven to 375 degrees F. Lightly coat a 9-inch pie dish with cooking spray.

  2. Bring a large pot of water to a boil over high heat. Add the asparagus pieces and cook until tender when pierced with a fork, 1 to 2 minutes. Drain into a colander and rinse with cold water.

  3. In a large bowl, combine the eggs, milk, thyme, cheese, salt and pepper.

  4. Pour the egg mixture into the prepared pie dish. Sprinkle the asparagus throughout the egg mixture.

  5. Bake until the egg is just set and a small, sharp knife inserted in the center comes out clean, about 30 minutes.

  6. Let the frittata rest for 5 minutes, then cut into 6 wedges. Serve.

Nutrition (per serving)

133 calories; 9 g fat(4 g sat); 0 g fiber; 2 g carbohydrates; 11 g protein; 42 mcg folate; 230 mg cholesterol; 1 g sugars; 132 IU vitamin A; 1 mg vitamin C; 130 mg calcium; 2 mg iron; 275 mg sodium; 159 mg potassium

Recipe adapted from