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Recipe Name: Asparagus And Mint Frittata Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 6

Coarse salt, freshly grated
8 Thin asparagus spears, touch
Ends trimmed
Freshly ground black pepper
8 Eggs
1 Bunch spearmint leaves
Finely chopped
1/2 Cup(s) Grated parmesan cheese
2 Tablespoon(s) Olive oil
Heat oven to 500 degrees. Bring a large stockpot of water to a boil.
Add a pinch of salt and asparagus. Blanch until asparagus is bright
green and tender, about 3 minutes. Remove from heat, drain, and set
aside. Season well with salt and pepper. Break eggs into a bowl and
lightly beat with a whisk or fork. Season with salt and pepper. Add
half of the chopped mint. Add a heaping tablespoon of Parmesan cheese.
Stir to combine. Heat 1 tablespoon olive oil in each of two 10-inch
oven-proof nonstick skillets, over medium heat. (Note: This recipe can
also be prepared in one 12-inch nonstick skillet. Follow the cooking
instructions for Marthas Ricotta & Herb Frittata.) Rotate the skillets
to coat all sides with olive oil. Divide the egg mixture equally among
the skillets and reduce heat to low. Cook, loosening the eggs at the
sides from time to time using a rubber spatula. The eggs will be
slightly runny. Add 4 asparagus spears to each skillet in a fan
pattern. Divide the remaining Parmesan. Sprinkle over eggs and
asparagus. Transfer to a 500 degree oven and bake until just set,
about 30 seconds. Using a rubber spatula, loosen the frittata from the
pan and transfer to a warm plate. Garnish with the remaining chopped
mint. Serve in wedges. Recipes adapted for the television show from
Ruth Rogers and Rose Gray "Asparagus and Mint Frittata" from The Cafe
Cook Book (Broadway Books, 1998; $35). See also Italian Country
Cookbook (Random House, 1996; $40), same authors. Recipe by: Ruth
Rogers and Martha Stewart* Sept 1998 Posted to KitMailbox Digest by
Pat Hanneman <> on Sep 09, 1998, converted by
MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 183
Calories From Fat: 125
Total Fat: 14g
Cholesterol: 286.3mg
Sodium: 282.5mg
Potassium: 115.7mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 12.6g

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