An Italian in my Kitchen · by Rosemary Molloy★ 5.0 (7)
Italian Asparagus frittata
NUTRITION · PER SERVING30M COOK
CAL 9%·PRO 21%
CARBS 4G9% OF CAL
1G FIBER0G ADDED2G INTRINSIC1G OTHER2G TOTAL SUGAR
FAT 14G69% OF CAL
3G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light Italian egg dish with asparagus and pancetta, finished in the skillet. Packed with vegetables and protein, eaten warm at any meal.
mainitalianegg disheggs🍳 skilletdairy freegluten free
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons olive oil
- 9-10 medium asparagus stalks (cleaned and chopped)
- ½ medium onion chopped
- ⅓ cup chopped pancetta (if desired)
- ¼ teaspoon salt
- ½ teaspoon dried parsley or 1 tablespoon fresh finely chopped parsley
- ½ cup water
- 6 large eggs
At a glance
PER SERVING · TIME 30M
CAL 9%·PRO 21%
CARBS 4G9% OF CAL
1G FIBER0G ADDED2G INTRINSIC1G OTHER2G TOTAL SUGAR
FAT 14G69% OF CAL
3G SAT11G 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
- 10m
- Cook
- 20m
- Sodium
- 246mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 215mg
- Calcium
- 53mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 246MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.