Low Carb Asparagus Frittata
Savor the simplicity and flavor of this Low Carb Asparagus Frittata, a perfect combination of fresh vegetables, creamy eggs, and indulgent Parmesan cheese. This recipe is a dream for those seeking a healthy yet satisfying meal, packed with tender asparagus, fragrant garlic, and a hint of sweet onion. Ready in just 30 minutes, this frittata transitions effortlessly from stovetop to oven, creating a golden, fluffy dish perfect for breakfast, brunch, or even a light dinner. With just 6 grams of carbs per serving, it’s ideal for low-carb, keto, or gluten-free diets—plus, it’s simple to customize with your favorite seasonal herbs. Garnish with parsley for a pop of color and elegance, and enjoy warm slices that effortlessly balance nutrition and indulgence. Perfect for four, it's a wholesome, quick, and versatile recipe your family will love!
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Recipe Information
Ingredients
- 200 grams asparagus
- 6 large eggs
- 60 milliliters heavy cream
- 50 grams grated Parmesan cheese
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 cloves garlic
- 50 grams diced onion
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Wash the asparagus and trim the woody ends. Cut into 1-inch pieces.
Peel and mince the garlic. Dice the onion finely.
In a medium oven-safe skillet, heat the olive oil over medium heat.
Add the onion and garlic to the skillet and sauté for 2–3 minutes until fragrant and softened.
Add the asparagus to the skillet and cook for 3–4 minutes until it begins to soften. Season with a pinch of salt and pepper.
While the vegetables are cooking, whisk the eggs, heavy cream, Parmesan cheese, salt, and black pepper in a mixing bowl until well combined.
Pour the egg mixture evenly over the vegetables in the skillet. Gently stir to distribute the asparagus and onion evenly throughout the pan.
Cook on the stovetop over medium-low heat for 2–3 minutes until the edges begin to set.
Transfer the skillet to the preheated oven and bake for 10–12 minutes, or until the frittata is fully set in the middle and lightly golden on top.
Carefully remove the skillet from the oven and let it cool for 5 minutes before slicing.
Garnish with freshly chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
1028 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.8 g | 100% | |
| Saturated Fat | 33.6 g | 168% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1226 mg | 409% | |
| Sodium | 2484 mg | 108% | |
| Total Carbohydrate | 16.7 g | 6% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 7.0 g | ||
| Protein | 63.1 g | 126% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 793 mg | 61% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 928 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
