| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
4qr |
1 |
servings |
INGREDIENTS
| 2 |
bn |
Asparagus; trimmed |
| 2 |
tb |
Olive oil |
| 1 |
|
Onion; finely diced |
| 6 |
|
Eggs |
|
|
Freshly ground pepper and nutmeg |
|
|
Salt |
| 1/3 |
c |
Grated parmesan |
INSTRUCTIONS
1. Place the asparagus in a microwave-proof dish and cover with
plastic wrap. Microwave on HIGH for 2 minutes - if asparagus is
thick, it may take longer. Remove from dish and cut into 5cm lengths.
2. Heat oil in wide shallow pan and saute onion until it is
transparent. Add asparagus and stir together.
3. Mix together the remaining ingredients in a small bowl and pour
over the asparagus. Cook on low heat for a few minutes to set the
eggs. Set grill to full heat and place the pan underneath until the
frittata is light golden in colour. Remove from pan and slide onto a
serving plate. Serve with a fresh garden salad.
Converted by MC_Buster.
Per serving: 681 Calories (kcal); 54g Total Fat; (71% calories from
fat); 35g Protein; 14g Carbohydrate; 1122mg Cholesterol; 337mg Sodium
Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 2 Vegetable; 0
Fruit; 8 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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