New moms will love this fresh frittata for breakfast (or anytime!) that packs 16.7 grams of protein per serving. This light, airy egg dish by Linda Eckhardt of The Silver Cloud Diet is ready in about 20 minutes – perfect for the time-crunched family!
2 teaspoons extra virgin olive oil
1 small onion, thinly sliced
1/2 teaspoon salt
1 pound asparagus, tough ends snapped off, spears cut diagonally into 1-inch lengths
4 large eggs, lightly beaten
1 cup shredded Gruyere or Swiss cheese
Heat olive oil into a 10-inch oven-proof frying pan over medium high heat. Add onions and salt and cook, stirring occasionally, until onions are softened, about 3 minutes. Add asparagus; reduce heat to medium-low, and cook, covered, until the asparagus are barely tender, 6 to 8 minutes. Pour in eggs and cook until almost set, but still runny on top, about 2 minutes. While cooking, pre-heat oven broiler.
Sprinkle cheese over eggs and put in oven to broil until cheese is melted and browned, about 3 to 4 minutes. Remove from oven with oven mitts and slide frittata onto a serving plate. Cut into wedges.
*Recipe courtesy of Linda Eckhardt of the Silver Cloud Diet. Please visit The Silver Cloud Diet for more delightfully simple and healthy recipes!*