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  Eggs    Omelettes    Vegetarian    Asparagus  
Last updated 6/12/2012 1:28:49 AM. Recipe ID 64360. Report a problem with this recipe.
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Like the traditional Spanish omelet, the frittata is a thick, hearty omelet filled with 
vegetables. A frittata may be filled with any variety of vegetables, cheeses, pastas, or meats. 
This recipe is for a simple vegetarian one.


    * 1 tablespoon olive oil
    * 2 garlic cloves, minced
    * 1 bunch of fresh asparagus, trimmed and chopped
    * 8 large eggs
    * 3 teaspoons of milk (whole fat milk is best, but part skim would be fine.)
    * 2 teaspoons of chopped fresh basil or 1 teaspoon dried basil
    * pinch of salt
    * pinch of ground black pepper
    * 3 tablespoons of Parmesan cheese, grated


    * 12-inch (30cm) oven-safe frying pan (i.e. no plastic or wooden handles)
    * medium bowl
    * whisk or fork


   1. In a bowl, beat together the eggs, milk, basil, salt and pepper. Set aside.
   2. Preheat broiler. Heat the olive oil in a large, heat-safe skillet over medium heat.
   3. When the oil is hot, add the garlic and sauté until fragrant, about a minute.
   4. Add the chopped asparagus and sauté for about 5 minutes until it begins to become tender.
   5. Pour the egg mixture into the skillet and cook about 4 minutes or until bubbles begin to 
form in the center of the eggs.
   6. Sprinkle the Parmesan cheese on top of the eggs and immediately transfer the pan to the 
   7. Cook under the broiler until the top puffs and browns, about 3 minutes.
   8. Remove the pan from the oven (careful, it will be hot!) and cut the frittata into wedges.

Serve immediately with crusty bread and fresh fruit for a light spring dinner. Wrap leftovers (if 
there are any) in tin foil and chill in refrigerator. Leftover frittata makes a great sandwich: 
just allow the eggs to come to room temperature and place them between two slices of buttered, 
toasted bread.

Serves 2.


    * Try bitter greens like Swiss chard, ruby chard, or broccoli rabe.
    * Bell peppers, mushrooms, potatoes, and zucchini are all delicious in a frittata.
    * For a meat version, try adding cubed ham, chopped bacon or pancetta, or any variety of 
    * Different cheeses can be used, such as fontina, cheddar, havarti, Emmenthal, or Pecorino 
    * For a heartier frittata, you may also add half a cup of cooked, drained pasta such as 
linguine, spaghetti, or even macaroni.
    * Adding breadcrumbs to the beaten eggs is another good way of adding bulk.

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Recipe ID 64360 (Nov 18, 2007)

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