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🍽️Frittata
by Evan Perry
A quick fridge-cleanout frittata with asparagus, kale, scallions, Japanese or Chinese green leeks and leftover cheese nubs, started in a carbon steel pan and finished under the broiler.
10 ingredients15 steps3 servings324.7 cal/serving
VegetarianGluten-FreeNut-FreeHigh ProteinLow Carb
Dietary labels are keyword-based and may contain errors. Check the ingredients yourself. Disclaimer
Not a substitute for professional dietary advice. Always verify ingredients if you have allergies or restrictions.
Cook: 15 min
Servings
Ingredients
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Vegetables
Vegetables
- butter(for sauteing and for the pan)
- asparagus(cut into short segments, not peeled)
- onion(a chunk)
- kale(stems removed)
- cheese nubs(assorted leftover cheese)
- scallions
- Japanese scallions (negi) or Chinese green chives
- 1spoonful yogurt(sour cream also works, or omit)
Eggs
Eggs
- eggs(a whole bunch, yolks poked)
- salt(to taste)
Instructions
Vegetables
- 1Melt butter in a carbon steel pan over moderate heat.
- 2Cut the asparagus into short segments (no need to peel) and saute in the butter.
- 3Add a chunk of onion and cook until softened.
- 4Add kale with the stems removed and let it wilt down.
- 5Add cheese nubs and let them melt.
- 6Add scallions and Japanese scallions or Chinese green chives.
- 7Add a spoonful of yogurt (sour cream also works, or leave it out).
Eggs
- 1Poke the yolks of the eggs and whisk with salt. Do not overwhisk.
- 2Pour the hot vegetable mixture directly into the eggs.
Cook & Serve
- 1Preheat the broiler.
- 2Wipe out the pan to remove any stuck bits so it has a smooth surface, add a fresh bit of butter, and heat over fairly high heat until it sizzles.
- 3Pour in the egg mixture and give it a few tosses and turns to set the curds and speed up cooking.
- 4When the edges are medium set but the top and center are still liquid, smooth the top and transfer the pan to the broiler, about 8 inches from the element.
- 5Broil 4 to 5 minutes, until nicely browned on top and just barely set in the center.
- 6Run a thin spatula around the edges to loosen. Flip out onto a plate or serve straight from the pan.
Nutrition Facts
Valeur nutritive
Per 1 serving
pour 1 serving
% Daily Value*
% valeur quotidienne*
Calories 324.7
Fat / Lipides 24.3 g32 %
Saturated / saturés 12.3 g64 %
+ Trans 0.4 g
Cholesterol / Cholestérol 413 mg138 %
Sodium 694.3 mg30 %
Carbohydrate / Glucides 7.8 g3 %
Fibre / Fibres 2.4 g9 %
Sugars / Sucres 3.4 g3 %
Protein / Protéines 20.2 g
Potassium 407 mg12 %
Calcium 247.7 mg19 %
Vitamin D / Vitamine D
Iron / Fer 3.5 mg19 %
*5% or less is a little, 15% or more is a lot
*5% ou moins c'est peu, 15% ou plus c'est beaucoup
Some ingredients do not say how much, so an amount was assumed for them before any of this was counted:
"butter (for sauteing and for the pan)" assumed as "1 tbsp of butter" See 5 moreShow fewer
- "asparagus (cut into short segments, not peeled)" assumed as "1 tbsp of asparagus"
- "onion (a chunk)" assumed as "1 tbsp of onion"
- "1 spoonful yogurt (sour cream also works, or omit)" assumed as "150 g of spoonful yogurt"
- "salt (to taste)" assumed as "1 pinch of table salt"
- Spoonful Yogurt is not in our ingredient list, so it is counted as a typical ingredient.
Nutrition information is automatically estimated and may contain errors. Disclaimer
Nutritional information, ingredients, and dietary data displayed on this site are generated or estimated using artificial intelligence. While we strive for accuracy, these values may contain errors and should not be considered a substitute for verified nutritional data. If you have food allergies, intolerances, or any medical or dietary condition, please verify all information independently before consuming any food based on data shown here. This site is not a medical or dietary authority and assumes no liability for inaccuracies. Always consult a qualified healthcare professional for advice regarding your diet.
