Asparagus Parmesan Frittata
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| ray brown requested asparagus recipes |
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| recipe by : http://www.cdkitchen.com |
| serving size : 4 preparation time :0:00 |
| categories : good morning menu: eggs |
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| 1 lb. | thin asparagus |
| | salt |
| 2 Tbsp | extra-virgin olive oil |
| 3 medium | shallots -- minced |
| 6 large | eggs |
| 1/2 cup | freshly grated parmesan cheese |
| 1/4 cup | shredded fresh basil leaves |
| | freshly ground black pepper |
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| bring several quarts water to a boil in a medium |
| saucepan. snap and discard tough ends from the |
| asparagus. slice asparagus diagonally into 1-inch-long |
| pieces. add asparagus and salt to taste to the boiling |
| water and cook until almost tender, about 1 1/2 minutes. |
| drain and set aside. preheat broiler. heat oil in a |
| large non-stick skillet with an oven-proof handle. add |
| shallots and saute over medium heat until translucent, |
| about 3 minutes. add asparagus and cook 30 seconds. |
| lightly beat the eggs, cheese, basil and salt and pepper |
| to taste in a medium bowl. add egg mixture to pan and |
| stir gently with a fork to incorporate the vegetables. |
| cook over medium-low heat, continue cooking until frittata |
| is set, except for the top, about 8 minutes. |
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| 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. invert onto a large platter. |
| cut it into wedges and serve. |
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| -valerie |
| cdkitchen.com |
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| (ID: 13813) Mirror: rec.food.recipes: Fri, Mar 21, 2003 |