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 Asparagus Frittata | Status Approved | | Name |  Asparagus Frittata | | Category | Casseroles & Entrees, European, Italian, Quick meals | | Serves/Yields | 4 servings | | Source | Guido | | Difficulty | Easy | | Prep. Time | 10 minutes | | Cook Time | 10 minutes | | Introduction | | Papa is upstairs right now making this frittata for dinner. The perfect springtime meal for a lazy Sunday afternoon. | | Ingredients | | 1/2 pound fresh asparagus
6 large eggs *
4 oz (about 1 cup) grated pamigiano reggiano *
1/4 tsp sea_salt
1/8 tsp freshly ground pepper
2 Tbsps extra_virgin_olive_oil *
For a firmer frittata, a handful of dry bread crumbs can be added to the egg mixture, about 1/4 cup.
* see comment
| | Directions | | Step: 1 | Rinse asperagus and remove white end. Cut in 1/2 inch pieces. Bring a pot of salted water to a boil and cook asperagus pieces for 3 minutes. Drain and set aside. | | Step: 2 | In a seperate bowl, beat the eggs, salt, pepper and parmesan. | | Step: 3 | In a 9 inch wide skillet, at least 2 inches deep, heat the oil over medium heat. Add asperagus and saute for 2 minutes. | | Step: 4 | Pour egg mixture over asperagus and cook, stirring gently for about 2 minutes. Shake pan to settle the egg mixture.
| | Step: 5 | Cook the frittata until the bottom is golden brown, about 6 minutes. * Flip and cook on the other side until golden.
*To flip easily and without tearing the frittata, place a plate upside down over the pan, place your hand over the plate and turn the whole thing over.Slip the frittata back into the pan to finish cooking.
| | Step: 6 | Cut into wedges and serve. | | Menu suggestion | | Asperagus Frittata
Foccacia Pugliese
Panna Cotta |
Time submitted: Sunday, May 21. 2006 at 18:17:51 Contributed By: Kate
Rate It| Average score: 3.04 () votes: 21 |  |  |  | |  |  | Comments
No Comments Allowed for Anonymous, please register Re: Asparagus Frittata (Score 1)
By guido on Monday, May 22, 2006 @ 17:56:19 CEST
(User Info | Send a Message) | While eating this frittata, we all agreed that it may be better to use 1/4 stick butter instead of the extra virgin olive oil, and add also an 1/2 more cup of grated pecorino cheese.
If you you use pecorino romano, you might want to pay more attention when adding salt because Romano is quite salty by itself.
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