Asparagus and Mint Frittata
Seasonal asparagus, fresh mint, parsley leaves, and parmesan cheese together make a delicious frittata that fits in any moment.
Ingredients
| 1 | tablespoon |
olive oil
|
|
| ½ | each |
red onion
chopped |
|
| 1 ½ | tablespoons |
mint leaves
freshly minced |
|
| 1 ½ | tablespoons |
parsley leaves
freshly minced |
|
| 8 | ounces |
asparagus
tough ends removed, cut into 1-inch pieces diagonally, steamed for 3 minutes |
|
| 4 | tablespoons |
Parmesan cheese
|
|
| 1 | x |
salt and black pepper
to taste |
* |
| 4 | large |
eggs
beaten |
Directions
Position the oven rack to upper middle and preheat the oven to 350℉ (180℃).
Heat the oil in a 8-inch nonstick skillet over medium hight.
Add the red onions, stirring often, and cook until the onions become soft and slightly browned, about 5 minutes.
Stir in the mint, parsley, and aspragus until well combined.
Season with a bit salt and black pepper.
Arrange the mixture into a single layer. Reduce heat to medium-low.
While the vegetables are cooking, mix together cheese, salt, black pepper to taste, and eggs until well blended.
Pour the egg-cheese mixture over the vegetables in the skillet.
Let the mixture cook for 1 to 2 minutes, until it starts to set.
With a heat-proof rubber spatular lift the edge that's closer to you, then tilt the pan to allow the runny mixture to go underneath.
Continue to cook for another 1 minute, then lift the edge and tilt the skillet once again.
Keep repeating the same steps until the eggs are not runny, about 2 to 3 minutes.
Put the skillet into preheated oven, and bake until it sets completely, about 3 minutes.
Remove from the oven, loosen the edge with a rubber spatular.
Transfer the frittata onto a serving plate.
Cut into wedges and serve warm.
Nutrition Facts
Serving Size 273g (9.6 oz)
