Asparagus Frittata

Featured in the Honolulu Star-Advertiser on September 22, 2010.



Asparagus Frittata

  • 2 tablespoons Naked Cow butter
  • 1 medium Maui onion, sliced
  • 4 cups Twin Bridge asparagus, cut into 1-inch lengths
  • 6 large Ka Lei eggs, slightly beaten
  • 4 ounces Naked Cow feta cheese, crumbled
  • 1/4 cup roughly chopped sweet basil or 1 teaspoon chopped fresh tarragon


Melt butter in a large non-stick skillet over medium heat. Sauté onions and asparagus until onions are lightly browned and asparagus is tender; reduce heat to low. Mix together eggs, cheese, and basil or tarragon; pour over asparagus and onions. Cook, undisturbed, for about 10 minutes or until eggs are set. Cut into wedges to serve. Makes 4 servings.

Approximate Nutrient Analysis per serving:
280 calories, 19 g fat, 10 g saturated fat, 360 mg cholesterol, 500 mg sodium, 11 g carbohydrate, 3 g fiber, 6 g sugar, 17 g protein


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