Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Asparagus And Shallot Frittata Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 8

3 Tablespoon(s) Extra virgin olive oil
2 Pound(s) Jumbo or medium asparagus
peeled and cut into
1-in. diagonal
4 Shallots, peeled and sliced
Salt and freshly ground
pepper to taste
12 Eggs
1 1/2 Cup(s) Ground Parmesan cheese
In 11-inch nonstick skillet, heat olive oil and cook asparagus and
shallots over medium heat until tender and beginning to caramelize.
Remove from heat and allow to cool slightly. Season with salt and
pepper to taste. 2.In large bowl, beat eggs well and season with salt
and pepper. Add cooled asparagus and shallots and mix with eggs. Add
half of cheese and blend well. 3.Wipe nonstick pan clean with paper
towel, then replace over medium heat. Add egg mixture and lightly stir
mixture, leaving bottom layer undisturbed so that a good base
develops. Continue cooking and stirring about 3 minutes until center
is just slightly wet, then sprinkle with remaining cheese and place
under preheated broiler about 2 minutes until frittata is puffed and
browned. Remove pan from broiler, allow to rest 1 minute, then invert
onto large warmed platter. 4.Cut frittata into 8 to 10 wedges and
serve warm or at room temperature. Notes: I like to use fat asparagus
because it has more flavor. If you need to store fresh asparagus in
the refrigerator for a day or two, trim the ends of the spear and
store like flowers in water. Recipe by:
Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 276
Calories From Fat: 156
Total Fat: 17.6g
Cholesterol: 295.5mg
Sodium: 434.4mg
Potassium: 128.9mg
Carbohydrates: 12g
Fiber: <1g
Sugar: 6.8g
Protein: 16.6g

Scale this recipe to Servings [?]