Capellini And Asparagus Frittata in a n iron skillet

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Capellini And Asparagus Frittata

 

1 pound thin asparagus

salt

6 large eggs

freshly ground black pepper

2 tablespoons olive oil

1 tablespoon unsalted butter

8 green onions including 2/3 of green parts, thinly sliced

2 cups leftover cooked capellini or spaghetti

1/4 cup chopped fresh Italian parsley, packed

1/2 cup freshly grated Parmesan cheese

 

Snap off and discard tough ends of asparagus. Cut stalks into 1/2-inch pieces.

In a medium saucepan filled with boiling salted water, blanch asparagus just

until it turns bright green, about 2 minutes. Drain asparagus; refresh under

cold water. Drain thoroughly.

Preheat oven to 475 degrees.

With a fork, beat eggs well; season with salt and pepper. Set aside.

In a large, ovenproof nonstick or well-seasoned cast-iron skillet, heat oil and

butter together over medium heat. Add green onions and cook, stirring, until

wilted, about 2 minutes. Reduce heat to low; add asparagus. Cover skillet and

cook until asparagus is tender, about 10 minutes. Season with salt and pepper.

Add capellini and chopped parsley to skillet; toss well with asparagus. Spread

pasta mixture evenly in skillet; slowly pour egg mixture over pasta mixture. The

eggs should completely cover the pasta. Increase heat to medium, cover the

skillet, and let the frittata cook, without stirring, until it begins to form a

crust underneath, 2 to 3 minutes. Sprinkle grated cheese over frittata, transfer

skillet to the oven, and bake, uncovered, until firm and the eggs are completely

cooked in the center, 5 to 7 minutes.

Remove from oven; let stand for about 5 minutes, then serve. Serves 6.

 

 

 

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