asparagus frittata

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* Exported from MasterCook *

 

Asparagus Frittata

 

Recipe By :VEGETABLES EVERY DAY by Jack Bishop

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes

 

Amount Measure Ingredient -- Preparation Method

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1 pound asparagus -- tough ends snapped off

Salt

6 large eggs

1/2 cup grated Parmesan cheese

1 tablespoon minced fresh parsley leaves

Freshly ground black pepper

2 tablespoons extra-virgin olive oil

3 medium scallions (white and light green) -- thinly sliced

 

Bring several quarts of water to a boil in a medium saucepan.

 

Slice the asparagus in half lengthwise and roughly chop. Add the asparagus and

salt to taste to the boiling water and cook until the asparagus begins to

soften, about 1 minute. Drain the asparagus and set it aside.

 

Use a fork to lightly beat the eggs, cheese, parsley, salt and pepper to taste

in a medium bowl; set aside.

 

Adjust the oven rack to the top position and preheat the broiler.

 

Heat the oil in a 10-inch nonstick skillet with an oven-proof handle. Swirl the

hot oil to coat the bottom of the pan evenly. Add the scallions and saute over

medium heat until softened, about 2 minutes. Add the asparagus and cook for 30

seconds. Add the egg mixture and stir gently with a fork to incorporate the

vegetables. Cook over medium-low heat, occasionally sliding a spatula around the

edges of the pan to loosen the frittata as it sets. Continue cooking until the

frittata is set on the bottom and still loose on top, about 8 minutes.

 

Place the pan directly under the broiler and cook just until the top is golden

brown and set, 1-2 minutes. Do not let the frittata burn. Slide the frittata

onto a large platter. Cut it into wedges and serve. (The frittata may be cooled

to room temperature and then cut and served.) Serves 3-4 as a light main course.

 

 

S(vegRecipes):

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Per Serving (excluding unknown items): 221 Calories; 16g Fat (66.5% calories

from fat); 14g Protein; 5g Carbohydrate; 2g Dietary Fiber; 288mg Cholesterol;

273mg Sodium. Exchanges: 2 Lean Meat; 1/2 Vegetable; 2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 3394 0 0 0

 

 

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