Asparagus and Smoked Trout Frittata

Asparagus and Smoked Trout Frittata
Photo by Becky Luigart-Stayner

Ingredients

  • ¼ cup (1 ounce) grated fresh Parmigiano-Reggiano cheese, divided
  • 1 ½ teaspoons chopped fresh dill
  • 8 ounces thin asparagus, trimmed and cut into 1-inch pieces
  • 1/8 teaspoon salt
  • 4 large eggs
  • 4 ounces smoked trout, skinned and flaked into large pieces
  • 1 teaspoon canola oil
  • + 5 more ingredients
    • ½ cup minced green onions
    • ¼ teaspoon freshly ground black pepper
    • Cooking spray
    • 1 tablespoon 2% reduced-fat milk
    • 4 large egg whites

1. Preheat oven to 450°. 2. Cook asparagus in a large saucepan of boiling water 2 minutes. Drain and plunge asparagus into ice water; drain and pat dry. 3. Combine milk and next 4 ingredients (through egg whites) in a medium bowl, stirring with a whisk. Stir in asparagus, 2 tablespoons cheese, di...

View full recipe at My Recipes

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