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Name: Asparagus Frittata
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 lb Thin asparagus unpeeled; 3 tb Butter; 9 Eggs; 1/4 c Parmigiano Freshly grated; Salt; 1 tb Water

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INGREDIENTS

1 lb Thin asparagus ; unpeeled
3 tb Butter
9 Eggs
1/4 c Parmigiano ; Freshly grated
Salt
1 tb Water

Servings

INSTRUCTIONS

Cut asparagus into 1 1/2" to 2" lengths, reserving tips. Melt butter over medium heat in non-stick, 9" saute pan. Add asparagus stems, not tips, and cook, stirring occasionally, until stems begin to soften, about 5 minutes. In mixing bowl, lightly beat eggs with water and 2 tablespoons cheese. Eggs should lighten slightly but should not foam. Add asparagus tips and stir well. Add egg mixture to saute pan. Cook 1 minute, then begin forming frittata, pushing sides of egg mixture into center, allowing liquid eggs to come in contact with pan. Continue pushing, without stirring, until eggs on bottom are solid and just beginning to brown, about 3-4 minutes. Cover with lid and cook last minute, to set top of eggs. Place dinner plate directly over saute pan and firmly holding plate and pan together, invert, so eggs come out onto plate. Remove pan from plate, return pan to heat and slide eggs back into pan so that eggs are now upside-down. Cook another 1-2 minutes, depending on how runny or firm you want the frittata to be. Alternatively, place pan (oven-proof only) under broiler and cook just long enough to puff top and brown lightly. Slide frittata out onto clean plate. Dust top with remaining 2 tablespoons cheese. Season lightly to taste with salt. Each serving contains about: 292 calories; 399 milligrams sodium; 505 milligrams cholesterol; 22 grams fat; 6 grams carbohydrates; 20 grams protein; 0.94 gram fiber. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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Asparagus Frittata

1 lb Thin asparagus unpeeled
3 tb Butter
9 Eggs
1/4 c Parmigiano Freshly grated
 Salt
1 tb Water

Cut asparagus into 1 1/2" to 2" lengths, reserving tips. Melt butter  over medium heat in non-stick, 9" saute pan. Add asparagus stems, not  tips, and cook, stirring occasionally, until stems begin to soften,  about 5 minutes.    In mixing bowl, lightly beat eggs with water and 2 tablespoons cheese.  Eggs should lighten slightly but should not foam. Add asparagus tips  and stir well.    Add egg mixture to saute pan. Cook 1 minute, then begin forming  frittata, pushing sides of egg mixture into center, allowing liquid  eggs to come in contact with pan. Continue pushing, without stirring,  until eggs on bottom are solid and just beginning to brown, about 3-4  minutes. Cover with lid and cook last minute, to set top of eggs.    Place dinner plate directly over saute pan and firmly holding plate  and pan together, invert, so eggs come out onto plate. Remove pan  from plate, return pan to heat and slide eggs back into pan so that  eggs are now upside-down. Cook another 1-2 minutes, depending on how  runny or firm you want the frittata to be.    Alternatively, place pan (oven-proof only) under broiler and cook just  long enough to puff top and brown lightly.    Slide frittata out onto clean plate. Dust top with remaining 2  tablespoons cheese. Season lightly to taste with salt.    Each serving contains about: 292 calories; 399 milligrams sodium; 505  milligrams cholesterol; 22 grams fat; 6 grams carbohydrates; 20 grams  protein; 0.94 gram fiber.    From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.  File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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Nutrition

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Serving Size: 1 Serving (693g)
Recipe Makes: 4

Calories: 930
Calories from Fat: 598 (64%)

Amt Per Serving		% DV

	Total Fat 66.5g	89 %
	Saturated Fat 24g	120 %
	Monounsaturated Fat 24.2g
	Polyunsanturated Fat 8.1g
Cholesterol 2407.8mg		741 %
Sodium 946.7mg		33 %
Potassium 991.6mg		26 %
Total Carbohydrate 9g		3 %
	Dietary Fiber 2.4g	10 %
	Sugars, other 6.6g
Protein 75.7g		108 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 930

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