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This Asparagus and Scallion Frittata Recipe Packs In 19 Grams Of Protein Per Serving

The recipe is beyond easy, too.

egg frittata
Chelsea Kyle

Pull out the breakfast-for-dinner playbook with this protein-rich bake. Vibrant veg serves up sunny vibes along with vitamins and fiber—and has us stoked for warmer days ahead. Can ya feel it?

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Cal/Serv: 280
Yields: 1 - 4
Total Time: 0 hours 20 mins
1 1/2 tsp.

olive oil

1 lb.

asparagus, trimmed and cut into 1-in. pieces on the bias

Kosher salt and pepper


scallions, thinly sliced, white and green parts separated


large eggs

2 tbsp.

sour cream

1 tsp.

Dijon mustard

1/2 c.

flat-leaf parsley, chopped

2 oz.

Gruyère cheese, grated 

Mixed green salad, for serving

  1. Heat oven to 425°F. Heat oil in a 9- to 10-in. cast-iron skillet on medium. Add asparagus, season with ¼ tsp each salt and pepper; sauté 2 min. Add scallion whites and cook, tossing, 1 min. Remove from heat. 
  2. Meanwhile, in a bowl, whisk together eggs, sour cream, mustard, and pinch each salt and pepper. Fold in scallion greens, parsley, and cheese. 
  3. Add egg mixture to pan and cook until edges have begun to set, about 2 min. Transfer skillet to oven; bake until center is just set, 8 to 10 min. Serve with green salad, if desired.

Per serving: 280 cal, 20.5 g fat (7 g sat), 19 g protein, 438 mg sodium, 5 g carb, 2 g sugars (0 g added sugars), 2 g fiber

This recipe appears in the April 2022 issue of Women’s Health.

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