Press enter to see results or esc to cancel.

Asparagus & Parmesan Frittata For 24 recipe

This recipe tor 24 servings is sure tobe the “star’ at your next buffet.

Recipe: Asparagus & ParmesanFrittata For 24

72 extra-large egg whites or 6cups Egg Exchange
1 1/2 cups nonfat or lowfat milk
3/4 cup sliced green onion
1 tablespoon crushed, dried basil or fine herbs
1/2 teaspoon fresh ground pepper
6 cups cooked asparagus, cut into 1-inch pieces or frozen,thawed asparagus, cut up
4 1/2 cups shredded, lowfat Monterey Jack or Swiss cheese
2/3 cup freshly grated Parmesan cheese

  • Preheat oven to 325°F (160°C).
  • In an oversized bowl (or two batches)whisk together egg whites, milk, onion, herbs and pepper untilwell combined. Stir in asparagus and cheese.
  • Spray two 13 x 9 x 2-inch pans with aerosolcooking spray; pour half of mixture (6 cups) into each pan.
  • Sprinkle 1/3 cup grated Parmesan overmixture in each pan.
  • Bake 30 to 35 minutes or until knife insertedoff-center comes out clean. Let stand 5 minutes; cut each frittatainto twelve squares.

    Makes 24 servings.

    Nutritional Analysis:
    For 1 serving: Fat 15 grams; Calories 246; Saturated 9 grams;Protein 24 grams; Unsaturated 6 grams; Carbohydrates 4 grams;Cholesterol 40 mg.

    Recipe provided courtesy of Chino ValleyRanchers.

    Chef Terrie Recipe Springtime Asparagus Frittata

    If the Asparagus & ParmesanFrittata For 24 recipe was useful and interesting, you can share it with your friends or leave a comment.

  • Comments

    1 Comment


    Chef John s recipe for bacon and potato frittata includes Swiss chard and Parmesan cheese, and is the perfect at breakfast, brunch, lunch, or even dinner.

    Leave a Comment