Asparagus Parmesan Frittata – Eat With Your Eyes


Ingredients: 1 pound thin asparagus,1/4 cup shredded fresh basil leaves,1 teaspoon black pepper,6 large eggs,2 tablespoons olive oil,2 tablespoons Parmesan cheese,1/4 teaspoon Salt,3 mediums shallots — minced,saucepan. Snap and discard tough ends from the,quart Bring several water to a boil in a medium

  1. Asparagus. Slice asparagus diagonally into 1-inch-long pieces.
  2. Add asparagus and salt to taste to the boiling water and cook until almost tender, about 1 1/2 minutes.
  3. Drain and set aside.Preheat broiler.
  4. Heat oil in alarge non-stick skillet with an oven-proof handle.
  5. Add shallots and saute over medium heat until translucent, about 3 minutes.
  6. Add asparagus and cook 30 seconds.Lightly beat the eggs, cheese, basil and salt and pepper to taste in a medium bowl.
  7. 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.
  8. 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.
  9. Cut it into wedges and serve.


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