Free Recipe Asparagus Frittata 2
Recipe Type: V Recipes
Recipe Preparation: broil
Cooking Ingredients for Asparagus Frittata 2 Recipe
1 lb Thin asparagus, unpeeled,
-ends trimmed
3 tb Butter
9 Eggs
1 tb Water
1/4 c Freshly grated Parmigiano-
-Reggiano cheese
Salt
Asparagus Frittata 2 Preparation
Cut asparagus into 1 1/2 to 2 lengths, reserving tips. Melt butter over medium heat in non-stick, 9 saute pan. Add asparagus stems, not tips, and cook, stirring occasionally, until stems begin to soften, about 5 minutes. In mixing bowl, lightly beat eggs with water and 2 tablespoons cheese. Eggs should lighten slightly but should not foam. Add asparagus tips and stir well. Add egg mixture to saute pan. Cook 1 minute, then begin forming frittata, pushing sides of egg mixture into center, allowing liquid eggs to come in contact with pan. Continue pushing, without stirring, until eggs on bottom are solid and just beginning to brown, about 3-4 minutes. Cover with lid and cook last minute, to set top of eggs. Place dinner plate directly over saute pan and firmly holding plate and pan together, invert, so eggs come out onto plate. Remove pan from plate, return pan to heat and slide eggs back into pan so that eggs are now upside-down. Cook another 1-2 minutes, depending on how runny or firm you want the frittata to be. Alternatively, place pan (oven-proof only) under broiler and cook just long enough to puff top and brown lightly. Slide frittata out onto clean plate. Dust top with remaining 2 tablespoons cheese. Season lightly to taste with salt. Each serving contains about: 292 calories; 399 milligrams sodium; 505 milligrams cholesterol; 22 grams fat; 6 grams carbohydrates; 20 grams protein; 0.94 gram fiber. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
Cooking Temperature:
Recipe Serves: 4
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