Baked Asparagus Frittata
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A baked frittata studded with asparagus and creamy goat cheese, seasoned with Dijon mustard and lemon. It's a light, elegant dish that works for any meal and is simple enough for weeknight cooking.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 6 large eggs
- 2 tablespoons full-fat dairy (heavy cream, half-and-half, whole milk)
- 1 small finely chopped shallot (about 3 tablespoons)
- 1 ½ teaspoons Dijon mustard
- ¼ teaspoon fine salt, plus a pinch more for the asparagus
- 4 to 5 ounces goat cheese or feta, crumbled
- ½ pound pencil-thin asparagus (must be thin!)
- 1 teaspoon olive oil
- 1 teaspoon fresh lemon juice
- Freshly ground black pepper
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 12m
- Cook
- 18m
- Sodium
- 252mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 164mg
- Calcium
- 69mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 12M
- SODIUM
- 252MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.