Recipes from Italy · by Silvana Nava★ 5.0 (2)
Baked Frittata with Asparagus and Parmigiano
NUTRITION · PER SERVING45M COOK
CAL 9%·PRO 24%
CARBS 7G17% OF CAL
2G FIBER3G SUGAR3G OTHER
FAT 11G57% OF CAL
4G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A baked Italian omelet with asparagus and cheese, cooked entirely in the oven. It's versatile and works for brunch, lunch, or dinner with fresh vegetables.
mainitalianegg disheggs🥧 baking dish🍳 skillet🔥 ovengluten freevegetarian
View the full recipe on Recipes from Italy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 450 g asparagus (16 oz)
- 1 onion
- 80 g Parmigiano cheese (⅔ cup, grated)
- 6 eggs
- 1 tablespoon olive oil (extra virgin)
- 100 ml water (⅖ cup)
- salt (a pinch)
- black pepper (ground, to taste)
At a glance
PER SERVING · TIME 45M
CAL 9%·PRO 24%
CARBS 7G17% OF CAL
2G FIBER3G SUGAR3G OTHER
FAT 11G57% OF CAL
4G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 372mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 283mg
- Calcium
- 171mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 372MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.