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Basil Asparagus Frittata


4 eggs
1/3 cup ricotta cheese
1 1/2 Tbs chopped fresh basil
1/4 tsp salt
3 Tbs grated Parmesan cheese
1 Tbs olive oil
1/2 lb asparagus spears, trimmed and cut into 3/4 inch pieces
3 green onions, chopped

Whisk first 5 ingredients and 2 tablespoons of the Parmesan in bowl to blend. Heat oil in medium oven proof skillet over medium heat. Add asparagus to skillet and toss to coat. Cover skillet and cook asparagus until crisp-tender, about 4 minutes. Add green onions and stir briefly. Whisk in egg mixture to skillet. Cover, reduce heat to low and cook until the top is almost set, about 8 minutes.

Meanwhile, preheat broiler. Remove frittata from heat and sprinkle top with remaining tablespoon of Parmesan. Broil until tope is set and starts to brown. About 2 minutes. Loosen with spatula and slide out onto plate to serve.

Yield: 2 servings, may be doubled

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