Asparagus And Mint Frittata
Serves: 6
Santos Walker
1 January 1970
Based on User reviews:
55
Spice
58
Sweetness
51
Sourness
39
mins
Prep time (avg)
6.6
Difficulty
Ingredients:
Directions:
1
Preheat oven to 500 degrees F
2
Bring a large stockpot of water to a boil
3
Add a pinch of salt and asparagus
4
Blanch until asparagus is bright green and tender, about 3 minutes
5
Remove from heat, drain, and set aside
6
Season well with salt and pepper
7
Break eggs into a bowl, and lightly beat with a whisk or fork
8
Season with salt and pepper
9
Add 1/2 of the chopped mint and a heaping tablespoon of Parmesan
10
Stir to combine
11
Heat 1 tablespoon olive oil over medium heat in each of 2 (10-inch) ovenproof nonstick skillets
12
(Note: This recipe can also be prepared in 1 (12-inch) nonstick skillet; follow the cooking instructions for Ricotta and Herb Frittata
13
) Rotate the skillets to coat all sides with olive oil
14
Divide the egg mixture equally among the skillets, and reduce heat to low
15
Cook, loosening the eggs at the sides from time to time with a rubber spatula
16
The eggs will be slightly runny
17
Add 4 asparagus spears to each skillet in a fan pattern
18
Divide the remaining Parmesan, and sprinkle over eggs and asparagus
19
Transfer to the preheated 500 degree F oven, and bake until just set, about 30 seconds
20
Using a rubber spatula, loosen the frittata from the pan, and transfer to a warm plate
21
Garnish with the remaining chopped mint
22
Serve in wedges