A Cooking Fool

Asparagus Fritata

Posted By: The Fool
Date: Saturday, January 28 2006, at 8:39 a.m.

In Response To: Asparagus Omelette (The Fool)

A Fritata is an open faced Italian Omellette. This is a good way to use Aspargus. You can alter the amounts depending on how many people you are going to serve. 1 Tbs. Olive oil 1 medium onion, chopped 2 garlic cloves, minced 3 cups coarsely chopped prepared asparagus, reserving some of the tips for garnish, about 1 ˝ lbs. 8 eggs 1 Tbs. Fresh basil, chopped, or 11/2 tsp. Dried ˝ cup grated mozzarella or parmesan cheese Salt & pepper Heat oil in a 12-inch, ovenproof, nonstick frying pan over med-high heat. Sauté onion, garlic and asparagus, stirring occasionally until vegetables are soft, 5-6 minutes; set aside. In a medium bowl beat the eggs; add cooked vegetables, basil, cheese, salt and pepper. Lightly oil the frying pan once more; pour in egg mixture. Cover and cook over medium heat til almost set. Remove the pan from heat and place the pan in an oven and cook the frittata under the broiler till the top is firm to the touch. Garnish the top with reserved tips. Serve immediately. The Fool

Messages In This Thread

Asparagus
The Fool -- Saturday, January 28 2006, at 8:14 a.m.

Asparagus Omelette
The Fool -- Saturday, January 28 2006, at 8:25 a.m.

Asparagus Fritata
The Fool -- Saturday, January 28 2006, at 8:39 a.m.

Prosciuto Wrapped Asparagus
The Fool -- Saturday, January 28 2006, at 8:47 a.m.

Fried Asparagus in Beer Batter
The Fool -- Saturday, January 28 2006, at 8:54 a.m.

 

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Message: > A Fritata is an open faced Italian Omellette. This is > a good way to use Aspargus. You can alter the amounts > depending on how many people you are going to serve. > 1 Tbs. Olive oil > 1 medium onion, chopped > 2 garlic cloves, minced > 3 cups coarsely chopped prepared asparagus, reserving > some of the tips for garnish, about 1 ˝ lbs. > 8 eggs > 1 Tbs. Fresh basil, chopped, or 11/2 tsp. Dried > ˝ cup grated mozzarella or parmesan cheese > Salt & pepper > Heat oil in a 12-inch, ovenproof, nonstick frying pan > over med-high heat. Sauté onion, garlic and asparagus, > stirring occasionally until vegetables are soft, 5-6 > minutes; set aside. > In a medium bowl beat the eggs; add cooked vegetables, > basil, cheese, salt and pepper. > Lightly oil the frying pan once more; pour in egg > mixture. Cover and cook over medium heat til almost > set. > Remove the pan from heat and place the pan in an oven > and cook the frittata under the broiler till the top > is firm to the touch. Garnish the top with reserved > tips. Serve immediately. > The Fool
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