Asparagus and Swiss Cheese Frittata
This delicious frittata is a sure-fire way to please your family for breakfast or lunch, while still being kidney-friendly. Starting in the skillet and ending in the oven, this meal is packed with nutritious asparagus and a cheesy filling.
Makes
Serving size
Ingredients
3 large eggs
5 egg whites (if using boxed, ¼ cup plus 2 tablespoons)
2 tablespoons lower sodium Parmesan cheese, grated
1 tablespoon heavy cream
3 ounces Swiss cheese, shredded, divided
⅛ teaspoon pepper
1 tablespoon unsalted butter
½ cup shallots, chopped
½-pound asparagus, tough ends trimmed and cut into ½-inch size pieces (should equal 4 ounces after trimming and cutting)
Instructions
- Whisk the eggs, egg whites, parmesan, heavy cream, half the Swiss cheese, and the pepper. Set aside.
- In a 12-inch, oven-safe, non-stick pan, melt the butter over medium heat.
- Add the shallots and cook for 2 minutes.
- Add the asparagus and cook for 2 more minutes.
- Turn heat to the lowest setting.
- Give the egg mixture a final whisk and add to the pan. Make sure to completely cover the bottom but do not stir.
- Cover and let cook for 10 minutes or until center is just set.
- As that is cooking, turn broiler on high (500°F).
- When eggs are done, remove from heat, remove cover, and sprinkle the remaining half of the Swiss cheese on top.
- Broil for 2 minutes or until cheese is melted.
- Cut into 4 equal wedges, serve hot.
Cooking Tip
Switch up the cheese; mozzarella or cheddar pair great in this recipe.
Recipe contributed by Satellite Healthcare
Your support goes further with AKF
Your donation allows AKF to support people wherever they are in their fight against kidney disease – from prevention through transplant. For more than 50 years, we have fought on all fronts for millions of people impacted by kidney disease.
Donate today to support our work
