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thin asparagus salt extra virgin extra virgin olive oil shallots eggs freshly grated Parmesan cheese basil leaves
Viewed: 9 - Published at: 5 years agoIngredients
- 1 lb thin asparagus salt
- 2 Tbsp. extra-virgin extra virgin olive oil
- 3 med shallots -- chopped
- 6 lrg Large eggs
- 1/2 c. freshly grated parmesan cheese
- 1/4 c. shredded fresh basil leaves freshly grnd black pepper Bring several qts water to a boil in a medium saucepan. Snap and throw away tough ends from the
Method
- Asparagus.
- Slice asparagus diagonally into 1-inch-long pcs.
- Add in asparagus and salt to taste to the boiling water and cook till almost tender, about 1 1/2 min.
- Drain and set aside.
- Preheat broiler.
- Heat oil in alarge non-stick skillet with an oven-proof handle.
- Add in shallots and saute/fry over medium heat till translucent/soft, about 3 min.
- Add in asparagus and cook 30 seconds.
- Lightly beat the Large eggs, cheese, basil and salt and pepper to taste in a medium bowl.
- Add in egg mix to pan and stir gently with a fork to incorporate the vegetables.
- Cook over medium-low heat, Continue cooking till frittata is set, except for the top, about 8 min.
- Place the pan directly under the broiler and cook just till the top is golden and set, 1-2 min.
- Don't let the frittata burn.
- Invert onto a large platter.
- Cut it into wedges and serve.
