| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Italian |
Italian, Eggs |
6 |
Servings |
INGREDIENTS
| 8 |
|
Eggs, beaten well |
| 1 |
lg |
Onion, sliced thin |
| 3 |
oz |
Romano, grated |
|
|
Salt/pepper |
| 1/2 |
lb |
Asparagus, 2" lengths |
| 1/4 |
c |
Olive oil |
| 6 |
oz |
Mozzarella, shredded |
INSTRUCTIONS
Saute onion and asparagus in oil 10-12 minutes or until onions are golden.
Be carefule not to brown. Mix grated cheese with eggs and pour eggs over
vegetables. Move egg mixture from edge of pan allowing oil to seep through
eggs. When eggs are 3/4 cooked, slide frittata out of pan onto dish. Invert
pan over dish, add mozzarella on top, place under broiler for a minute.
Slide omelet onto serving platter. Garnish with slices of tomato and
parsley.
Posted to MM-Recipes Digest by Paula <demoness@bellatlantic.net> on Sep
16, 1998
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