American, Italian cuisine


Asparagus Frittata


An easy asparagus frittata that includes eggs, herbs, and spring vegetables! Enjoy this dish this spring and even all year round!
Breakfast of course
American, Italian cuisine
Keywords Asparagus Frittata
Preparation time 10 minutes
Cooking time 20 minutes
Total time 30 minutes
4 servings
Calories 516 kcal
● 2 tablespoons unsalted butter
● 1 pound asparagus, sliced ​​and cut into 1-inch pieces
● 1 cup sliced ​​mushrooms
● 1 cup cherry tomatoes, halved
● 8 large eggs
● 1 cup shredded mozzarella cheese, divided
● 1 cup shredded cheddar cheese, divided
● 1/2 cup grated Parmesan cheese
• 1/2 cup crumbled feta cheese
● 1/2 teaspoon salt
● 1/2 teaspoon ground black pepper
● 1/2 cup chopped green onions
● green onions
1. Preheat oven to 350°F.
2. In a medium bowl, beat the eggs and add ½ cup shredded mozzarella cheese, ½ cup shredded cheddar cheese, and ½ cup shredded Parmesan cheese. whisk to combine. Add salt and pepper. Sit aside.
3. Melt butter in a 10-inch cast iron skillet over medium heat.
4. Add chopped asparagus and mushrooms, sprinkle with salt and fry for about 5 minutes, until soft. Add the tomatoes and sauté for another two minutes.
5. Stir in the egg mixture and add to the skillet, tossing gently to blend with the vegetables. Cook until fully cooked.
6. Sprinkle the remaining 1 cup mozzarella cheese and ½ cup cheddar cheese over it. Sprinkle feta cheese on top and green onions.
7. Bake in the preheated oven until the frittata has puffed up and the cheese has started to turn slightly golden, about 10 minutes.
8. Garnish with green onions before serving.
9. Cut into wedges and serve.
Nutrition Facts
asparagus frittata
Amount per service
Calories 516 calories from fat 333
% Daily Value*
37 g fat 57%
Saturated fat 21 g 131%
Cholesterol 421 mg 140%
Sodium 1226 mg 53%
Potassium 618 mg 18%
Carbohydrates 10 g 3%
Fiber 3g 13%
sugar 5 g 6%
Protein 35g 70%
Vitamin A 2475 IU 50%
Vitamin C 17.7 mg 21%
666 mg calcium 67%
Iron 5.1 mg 28%
*Percent Daily Values ​​are based on a 2,000 calorie diet.


Creamy Avocado Egg Salad

Avocado Egg Salad is light and creamy, with avocado, eggs, and spices to enhance the flavor. It's loaded with protein that's perfect for a keto or low-carb diet.
salad, side dish
American Kitchen
Avocado egg salad
Preparation time 20 minutes
Cooking time 10 minutes
Servings 6 servings about 1/2 cup
Calories 286 kcal
● 2 avocados, peeled, diced and chopped
• 1/4 cup mayonnaise use yogurt for a healthy version
● 1/4 cup Greek yogurt
● 1 tablespoon fresh lemon juice
● 8 boiled eggs, peeled and chopped
● 1/2 cup finely chopped celery
● Half a small red onion, chopped
● 1 teaspoon ground mustard
● 1 tablespoon chopped dill
● 1 tablespoon chopped green onion
● 1/4 teaspoon kosher salt, or to taste
● Ground black pepper to taste
● 1/2 teaspoon sweet or smoked paprika
● chopped chives
● chopped green onions
● paprika
1. In a medium sized bowl, mash avocado with lime juice leaving some medium/small pieces.
2. Add mayonnaise and yogurt, stir and add salt and pepper to taste. Sit aside.
3. Boil the eggs, peel them and cut them into 1/4-inch pieces. Add them to a large bowl.
4. Add the rest of the ingredients to the eggs, including the avocado mixture, and stir until combined.
5. Taste and adjust for salt and pepper.
6. Refrigerate for 30 minutes before serving.
7. Garnish with chopped chives, green onions and sweet pepper before serving.
Nutrition Facts
Creamy Avocado Egg Salad
Amount per service
286 calories from fat 216
% Daily Value*
24 g fat 37%
Saturated fat 5 g 31%
Cholesterol 253 mg 84%
Sodium 263 mg 11%
Potassium 456 mg 13%
carbohydrates 8 g 3%
Fiber 5 g 21%
sugar 2 g 2%
Protein 11 g 22%
Vitamin A 574IU11%
Vitamin C 9 mg 11%
Calcium 56 mg 6%
Iron 1 mg 6%
*Percent Daily Values ​​are based on a 2,000 calorie diet.

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