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Equipment
Kleiner
Normaal
Groter
Asparagus-Romano Frittata
Consider this frittata a rite of spring. Asparagus plays the starring role, of course, but you could substitute sautéed potatoes, peppers, and onions; spinach and fresh basil; or even rice and a chopped plum tomato or two.
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Recept afdrukken
Equipment
oven
skillet
12-inch
Ingrediënten
▢
12
large
eggs
▢
¾
cup
freshly grated pecorino-romano cheese
▢
½
cup
whole milk
▢
¾
teaspoon
salt
▢
⅛
teaspoon
ground black pepper
▢
1
tablespoon
butter
▢
1
pound
asparagus
cut into 1-inch pieces
▢
1
bunch
green onions
thinly sliced
Instructies
Preheat oven to 375°F.
In medium bowl, whisk eggs, Romano, milk, ½ teaspoon salt, and pepper.
In nonstick 12-inch skillet with oven-safe handle, melt butter over medium heat.
Stir in asparagus and remaining ¼ teaspoon salt; cook 5 minutes.
Add onions; cook 3 to 4 minutes, stirring often.
Spread vegetable mixture evenly in skillet.
Reduce heat to medium-low.
Pour egg mixture into skillet; cook 4 to 5 minutes, without stirring, until egg mixture sets around edge.
Place skillet in oven; bake 9 to 10 minutes or until set.
Invert frittata onto serving plate; cut into wedges.
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Recipe Category
Cheese
/
Side Dish
Country
European
/
Italian