Asparagus Frittata & Red Snapper
Asparagus Frittata & Red Snapper
Calories
1177.33kcal (1 serving)
Total Fat
82.3g (1 serving)
Saturated Fat
33.97g (1 serving)
Trans Fat
0.0g (1 serving)
Cholesterol
172.0mg (1 serving)
Sodium
3014.17mg (1 serving)
Total Carbs
29.91g (1 serving)
Dietary Fiber
11.28g (1 serving)
Sugars
15.36g (1 serving)
Protein
51.19g (1 serving)
- 2 tbsp olive oil
- 1 clove garlic, minced
- 1 1/2 cup asparagus
- 4 cups baby spinach, washed and dried
- 1/4 cup heavy cream
- 3 tbsp Maille Traditional Dijon Originale mustard
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 cup grated Gruyere cheese
Directions
Print1. Preheat oven to 400°F. Wash asparagus and pat dry. Cut into bite sized pieces, 1-1.5 inches long.
2. Add 1 tbsp olive oil to a cast iron skillet and heat over medium heat. Once hot, add asparagus and saute until tender but crisp, 2-5 minutes. Cook time will vary greatly depending on the thickness of the asparagus stalks.
3. Add garlic and reduce heat to low. Cook about one minute, stirring frequently. Add baby spinach and cook just until wilted, about 2 minutes. Remove asparagus and spinach mixture from skillet and place in a mixing bowl.
4. Carefully wipe skillet clean with a paper towel. This will help prevent the frittata from sticking.
5. In a medium sized mixing bowl, whisk together eggs, cream, Maille Traditional Dijon Originale Mustard, salt and pepper just until combined. (Overmixing can cause the frittata to puff in the oven and deflate as it cools.)
6. Return skillet to stove and add 1 tbsp olive oil over medium heat. Once hot, pour in egg mixture and cook undisturbed for 2 minutes.
7. Add half of the asparagus and spinach mixture and cook for 2 more minutes.
8. Add remaining asparagus and spinach and top with cheese. Bake for 6 minutes, or until the center is set.
9. Broil for 3-4 minutes to brown the top of the frittata.
10. Remove from oven and let cool 5 minutes. Cut wedges from the skillet and serve with a green salad and crusty bread.
