Asparagus and Swiss cheese shortbread

Spring asparagus, shallots and Swiss cheese are the delicious combination of eggs in this lean meat omelet, perfect for breakfast, lunch or dinner!

Asparagus and Swiss cheese shortbread

Frittatas are the perfect breakfast or brunch necessity. Preparing meals in advance is also great. I usually use whatever I have on hand to make them. In spring, asparagus goes great with Swiss cheese, but you can also use mozzarella or Havarti cheese.Some other meat omelets you might like Tomato zucchini omelet, Spinach and Feta Omelet or Turkey and sweet potato shortbread.

Asparagus and eggs in a pan

It’s really filling, leftovers are perfect for lunch or breakfast the next day. They are cheap and a great way to clean the refrigerator. It is also a great choice for meatless Monday dinners, with salad next to it.

Whenever the asparagus matures, I buy it and steam it immediately to make a quick recipe within a week.Very suitable to be added to eggs, salads, and eat after refrigeration A simple dijon balsamic vinegar Even added to panini (like this Asparagus Ham Panini)!

Asparagus is rich in nutrients, it is a great source of fiber, vitamins A and C, and it is rich in antioxidants, which makes it a super star in my book!


  • Make it dairy-free! Violife has made some great dairy-free cheese selections!
  • Switch it! Onions or green onions can be used instead of shallots. Replace the cheese with whatever you like or have on hand.

Asparagus and Swiss cheese shortbreadAsparagus and Swiss cheese shortbread

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Asparagus and Swiss cheese shortbread

243 Karls
19 protein
9 Carbohydrates
15 fat

Preparation time: 10 minute

Cooking time: 30 minute

total time: 40 minute

Spring asparagus, shallots and Swiss cheese are the delicious combination of eggs in this lean meat omelet, perfect for breakfast, lunch or dinner!

  • 1/2 lb asparagus, The hard ends are cut off
  • 1/2 cup Shallots, Chopped
  • 2 teaspoon Salted butter
  • 5 Big egg
  • 4 Large egg white, (1/2 cup)
  • 2 Spoon Freshly grated Pecorino Romano
  • 3 ounce Partially skimmed Swiss cheese
  • 1/2 teaspoon Kosher salt and fresh pepper to taste
  • Steam the asparagus crispy and tender, about 3 to 4 minutes. Cut into 1/2 inch slices on the diagonal.

  • Preheat the oven to 350°F.

  • Heat butter in a 10-inch oven-safe pan over medium heat. Add the shallots and fry until golden brown, about 4-5 minutes. Add steamed asparagus, salt and pepper.

  • In a medium bowl, whisk together eggs, egg whites, grated cheese, salt and pepper. Add Swiss cheese and mix well.

  • Add eggs to the frying pan, making sure the eggs cover the asparagus. Cook on medium heat for about 4 minutes, until the edges begin to set.

  • Move the frying pan to the oven. Cook for about 16 to 18 minutes, or until the frittata is fully cooked.

  • Serve while hot and cut into 4 equal wedges.

service: 1/ 4 omelets, Calories: 243Kcal, Carbohydrates: 9G, protein: 19G, fat: 15G, Saturated fat: 7G, cholesterol: 259Milligrams, sodium: 386Milligrams, fiber: 1G, sugar: 3G

Blue smart point: 2

Green smart point: 4

Purple smart point: 2

Points+: 4

Key words: Asparagus and Swiss Cheese Omelette, Asparagus Omelette, Egg and Cheese Omelette, Omelette Recipe, How to Make Omelette

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About the Author: Agnes Zang