Instructions

1. 1

   Blanch the asparagus until it reaches a tender yet crisp texture, which should take roughly 3 to 4 minutes. Once cooked, slice it thinly on a diagonal into 1/2-inch segments.

2. 2

   Set your oven temperature to 350°F (175°C) to preheat.

3. 3

   In a 10-inch skillet that can go in the oven, melt some butter over medium heat. Add the shallots and sauté them until they turn a golden brown, which should take about 4 to 5 minutes. Incorporate the steamed asparagus along with salt and pepper to taste.

4. 4

   In a separate medium-sized bowl, whisk together the eggs, egg whites, grated cheese, salt, and pepper. Fold in the Swiss cheese and ensure everything is well combined.

5. 5

   Pour the egg mixture into the skillet, ensuring that the eggs evenly coat the asparagus. Allow it to cook on medium heat for around 4 minutes, until the edges start to firm up.

6. 6

   Transfer the skillet to the preheated oven. Bake for approximately 16 to 18 minutes, or until the frittata is thoroughly cooked through.

7. 7

   Serve the frittata warm, slicing it into 4 equal wedges for presentation.

Nutrition Information

Notes & Tips

• Switch it up! Onions or scallions can be used in place of shallots. Swap the Swiss cheese for whatever you like or have on hand. Mozzarella cheese, Gouda or Havarti are all great options.
• *if you prefer you can use whole eggs in place of egg whites
• Make it dairy-free! Violife makes some wonderful dairy-free cheese options!
• Egg Whites: I like to lighten up frittatas by using part egg whites, but you can also use all whole eggs.