asparagus frittata with red bell pepper and feta
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| 1 lb. | fresh asparagus, trimmed |
| | salt, as needed |
| 2 Tbsp | chopped italian parsley |
| 2 Tbsp | water |
| 1/4 tsp | freshly ground black pepper |
| 10 | eggs, beaten |
| 4 oz. | (about 1 cup) feta cheese, crumbled |
| 1/2 | red bell pepper, julienned (about 1 1/42 cup) |
| 2 Tbsp | olive oil |
| 1 Tbsp | unsalted butter, cut in bits, at room temperature |
| 1/2 cup | chopped onion |
| | lemon wedges for garnish |
| sprig | of italian parsley for garnish |
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| preheat oven to 350 f. |
| to blanch asparagus: in a large frying pan, bring about 3 inches of |
| water to a boil. stir in 1 tablespoon salt. add asparagus; arrange in |
| one layer. cook at medium boil until slightly underdone, about 3 |
| minutes, depending on thickness. drain on paper towel; cool. (recipe |
| can be made ahead to this point. refrigerate cooled asparagus until |
| ready to continue.) |
| to prepare egg mixture: whisk parsley, water, 1 1/4 teaspoon salt and |
| pepper into eggs; stir in cheese; reserve. |
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| to cook frittata: reserving 6 spears whole, cut remaining asparagus |
| at an angle into 1-inch pieces; reserve. in a heavy (or nonstick) |
| ovenproof, 12-inch frying pan (with a cover) saute bell pepper in 2 |
| tablespoons olive oil until barely tender-crisp, about 5 minutes. |
| stir butter into pan. stir in onion and reserved asparagus pieces; |
| saute for 1 minute. |
| pour egg mixture into pan, quickly stirring gently (but taking care |
| not to scrape the bottom of the pan), to distribute vegetables. |
| bake at 350 f, covered, on the middle rack of the oven, for 10 |
| minutes. remove cover; bake until edges are browned, eggs are set and |
| center is just firm to the touch, about 10 minutes. let frittata rest |
| 5 minutes. |
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| loosen the sides and bottom of frittata with a narrow, flexible |
| spatula, then carefully cover pan (which will still be hot) with a |
| large, warmed serving platter. protecting your hands with potholders, |
| flip frying pan over onto platter. |
| alternatively, serve frittata in the pan. cut frittata into 6 wedges; |
| garnish each with reserved asparagus spears, lemon wedges (to squeeze |
| onto frittata) and sprigs of parsley. |
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| makes 6 servings. |
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| nutritional analysis per serving: 270 cal. (180 cal. from fat), 20 g |
| fat (8 g saturated), 380 mg chol., 480 mg sodium, 6 g carbo., 1 g |
| dietary fiber., 15 g pro. |
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| (recipe from california asparagus commission) |
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| (ID: 73871) Mirror: rec.food.recipes: Wed, Jun 29, 2005 |