Asparagus and Aneth Frittata – Cupboard kitchen

Asparagus and Aneth Frittata

Preparation time:: 5 minutes Cook time:: 25 minutes Total time:: 30 minutes Portions:: 6

A light and tasty frittata with cottage cheese, asparagus and dill!

Print recipe

ingredients

• 8 Large eggs
• 1 cottage cheese cup
• 1/4 cup of amonggiano Reggiano (Parmesan cheese), grated
• 8 asparagus ounces, cuts and cuts into bit -sized pieces
• 2 tablespoons of fresh, chopped dill (or 1 teaspoon of dried dill)
• 2 green onions, in slices
• salt and pepper to taste

instructions

1. Mix the eggs, the cottage cheese, the parmesan, the asparagus, the dill, the green onions, the salt and the pepper and pour into a safe pan of the 8 to 10 inches oven.
2. Cook in a preheated oven 375F / 190C until the eggs were fixed, about 25-30 minutes.

Option: Replace the cottage cheese with goat cheese with thick cream or ruin (goat), crumbled feta, shredded / dice cheddar, shredded / dice gruyère, shredded / diced havarti, etc.
Option: Add 1 teaspoon of lemon zest.

Nutritional:: CALORIES 135,, 9G fat (3g saturated,, Trans 0),, Cholesterol 258 mg,, Sodium 287 mg,, 3G carbohydrates (0.8 g fiber,, 2G sugars),, Protein 15g

Nutrition by: