When I was in high school, I worked in a coffee shop alongside the Erie Canal. My favorite part of working there was the weekends when we’d whip up these delicious breakfasts including Belgian waffles and the yummiest frittatas. At the time, I didn’t eat asparagus (what was I thinking?) so I partook in the frittatas every other weekend when they featured broccoli.
Last night I had roasted a bunch of asparagus for dinner, and had a good amount leftover, already cooked. I had a feeling that soggy asparagus wouldn’t be so delicious on day two and wondered what to do with it. Suddenly it hit me… Shannon’s Frittata! (Shannon was the name of the owner of the coffee shop, and appropriately, the name of the shop itself.) It’s been almost 10 years since I made that frittata and all I could picture was swirling loads of heavy cream into the egg mixture and layering cheese slice upon cheese slice. No wonder those frittatas were so scrumptious!
I set about trying to make it with a few tweaks (starting with the fact that I didn’t have any heavy cream on hand!)
I whipped up 3 eggs and 2 egg whites, and added about 3/4 cup of skim milk. Then I added a splash of half-and-half for some creaminess. I added the already cooked asparagus. If you were starting from scratch, just sauté them with a little bit of olive oil – this recipe will work with any veggies, and is a great way to use up leftovers. I poured the combo into a pie pan sprayed with olive oil cooking spray. To this, I added two slices of Swiss cheese that I tore into little pieces and sprinkled throughout. A heavy shake of pepper and we were ready to go!
Into the oven at 350 F, the frittata cooked for 40 minutes. It’s done when the edges get a little bit brown and if you shake the pie tin, the eggs don’t wiggle too much.
This dish will keep for days in the fridge, and you can just cut out a slice and reheat it in the microwave for about 30 seconds. I paired it up with a homemade latte for a delicious, filling breakfast! (Yes, it was homemade even though the cup looks otherwise… I have a habit of rinsing out and refilling my cups two or three times… until the cardboard starts to fall apart.) Yum!
Stats from my favorite calorie counter, based on 3 egg + 2 egg whites, 3/4 cup skim milk, 1/4 cup half and half, 1 T olive oil (counted for my roasted asparagus earlier), and 2 oz swiss cheese. Not sure how much asparagus I used, it was about half of a grocery store “bunch”): 95 calories, 6 g fat (2.5 g sat), 6 g protein.