Basil and asparagus frittata
Enjoy a delightful Basil and Asparagus Frittata made with fresh basil, tender asparagus, and savory smoked salmon. This easy, flavorful recipe is perfect for breakfast, brunch, or a light dinner. Whip up a nutritious frittata with eggs, sour cream, and parmesan cheese topped to perfection. Ready in under 30 minutes!
- 16 Mar 2024
- Cook time 11 min
- Prep time 5 min
- 4 Servings
- 8 Ingredients
The Basil and Asparagus Frittata is a delightful and nutritious dish that's perfect for any meal of the day. Combining the fresh flavors of basil and asparagus with the rich taste of parmesan cheese and smoked salmon, this frittata is both simple to prepare and pleasing to the palate.
Ingredients:
Instructions:
- Wash and trim the asparagus, removing the woody ends.
- Cut the asparagus spears into 1-2 inch pieces.
- In a large oven-safe skillet, melt the butter over medium heat.
- Add the asparagus and sauté for about 4-5 minutes until they are tender but still crisp.
- Remove from heat and set aside.
- In a medium bowl, whisk together the eggs, sour cream, and grated parmesan cheese until well combined.
- Roughly chop the basil leaves and add them to the egg mixture. Season with salt and pepper to taste.
- Pour the egg mixture over the cooked asparagus in the skillet.
- Gently stir to ensure the asparagus is evenly distributed.
- Tear or cut the smoked salmon into bite-sized pieces.
- Evenly scatter the smoked salmon pieces over the top of the egg mixture in the skillet.
- Place the skillet in the preheated oven.
- Bake for 20-25 minutes, or until the frittata is set and golden on top. You can insert a knife into the center; if it comes out clean, the frittata is done.
- Allow the frittata to cool for a couple of minutes.
- Use a spatula to slice and serve the frittata warm.
Tips:
- Use fresh ingredients: To ensure maximum flavor, use fresh basil leaves, fresh asparagus, and high-quality smoked salmon.
- Don't overcook the eggs: Frittatas should be soft and slightly creamy in the center. Keep an eye on the cooking time to prevent the eggs from becoming rubbery.
- Prep the asparagus properly: Trim the woody ends off the asparagus and cut the spears into bite-sized pieces for even cooking.
- Adjust seasoning to taste: Remember to taste your egg mixture before cooking and adjust the salt and pepper according to your preference.
- Use a non-stick pan: A non-stick pan ensures that your frittata will release easily and makes cleaning up much simpler.
Once cooked, your Basil and Asparagus Frittata will be a fragrant, savory dish that's sure to impress. Serve it warm, perhaps with a light salad, for a meal that's hearty yet healthy. Enjoy the blend of flavors and the satisfaction of a homemade culinary delight!
| Nutrition Facts | |
|---|---|
| Serving Size | 230 grams |
| Energy | |
| Calories 280kcal | 11% |
| Protein | |
| Protein 20g | 13% |
| Carbohydrates | |
| Carbohydrates 7g | 2% |
| Fiber 1.81g | 5% |
| Sugar 2.76g | 3% |
| Fat | |
| Fat 20g | 24% |
| Saturated 9g | 30% |
| Cholesterol 350mg | - |
| Vitamins | |
| Vitamin A 270ug | 30% |
| Choline 300mg | 54% |
| Vitamin B1 0.19mg | 16% |
| Vitamin B2 0.55mg | 42% |
| Vitamin B3 2.22mg | 14% |
| Vitamin B6 0.23mg | 13% |
| Vitamin B9 100ug | 25% |
| Vitamin B12 1.88ug | 79% |
| Vitamin C 5mg | 6% |
| Vitamin E 2.30mg | 15% |
| Vitamin K 44ug | 36% |
| Minerals | |
| Calcium, Ca 180mg | 14% |
| Copper, Cu 0.24mg | 0% |
| Iron, Fe 3.43mg | 31% |
| Magnesium, Mg 33mg | 8% |
| Phosphorus, P 320mg | 25% |
| Potassium, K 380mg | 11% |
| Selenium, Se 40ug | 71% |
| Sodium, Na 470mg | 32% |
| Zinc, Zn 2.02mg | 18% |
| Water | |
| Water 180g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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