2 teaspoons olive oil
1 small onion, thinly sliced
1/2 teaspoon salt
1 pound asparagus, tough ends snapped off, spears cut diagonally into 1-inch lengths
4 large eggs, lightly beaten
1 cup shredded Gruyere or Swiss cheese
Heat olive oil into a 10-inch oven-proof frying pan over medium high heat. Add onions and salt and cook, stirring occasionally, until onions are softened, about 3 minutes.
Add asparagus, reduce heat to medium-low, and cook, covered, until the asparagus are barely tender, 6 to 8 minutes.
Pour in eggs and cook until almost set, but still runny on top, about 2 minutes. While cooking, pre-heat the oven broiler.
Sprinkle cheese over eggs and put in oven to broil until cheese is melted and browned, about 3 to 4 minutes.
Remove from oven and slide frittata onto a serving plate. Cut into wedges.
Carb Count: 5.8 g per serving.
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