| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Veg03 | 8 | servings | |
INGREDIENTS
| 3 | tb | Extra virgin olive oil; good-quality |
| 2 | lb | Jumbo or medium asparagus; peeled and cut into |
| ; 1-in. diagonal | ||
| ; pieces | ||
| 4 | lg | Shallots; peeled and sliced |
| ; thin | ||
| Salt and freshly ground pepper to taste | ||
| 12 | lg | Eggs |
| 1 1/2 | c | Ground Parmesan cheese |
INSTRUCTIONS
1.In 11-inch nonstick skillet, heat olive oil and cook asparagus and shallots over medium heat until tender and beginning to caramelize. Remove from heat and allow to cool slightly. Season with salt and pepper to taste. 2.In large bowl, beat eggs well and season with salt and pepper. Add cooled asparagus and shallots and mix with eggs. Add half of cheese and blend well. 3.Wipe nonstick pan clean with paper towel, then replace over medium heat. Add egg mixture and lightly stir mixture, leaving bottom layer undisturbed so that a good base develops. Continue cooking and stirring about 3 minutes until center is just slightly wet, then sprinkle with remaining cheese and place under preheated broiler about 2 minutes until frittata is puffed and browned. Remove pan from broiler, allow to rest 1 minute, then invert onto large warmed platter. 4.Cut frittata into 8 to 10 wedges and serve warm or at room temperature. Notes: I like to use fat asparagus because it has more flavor. If you need to store fresh asparagus in the refrigerator for a day or two, trim the ends of the spear and store like flowers in water. Recipe by: http://www.maunyskitchen.com/ Converted by MM_Buster v2.0l.
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