Asparagus Frittata With Parmesan And Mint Recipe

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   1.

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   Bring a large pot of cool water to the boil.

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   Add in a generous healthy pinch of salt and the asparagus and blanch for 1 - 2 min or possibly till the bases are tender.

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   Drain immediately and refresh under cool running water.

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   Dry well with paper towel.

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   2.

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   Preheat the oven to 325F.

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   Crack the Large eggs into a large non-reactive bowl and season with a healthy pinch of salt.

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   Whisk till the Large eggs are light and fluffy, about 3 min.

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    3.

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    Cut the blanched asparagus into 1/4 inch thick pcs.

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    Hot the extra virgin olive oil in a large ovenproof non-stick skillet.

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    Add in the asparagus pcs to the skillet and cook for 2 min.

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    Add in the mint and cook for 1 minute.

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    Add in the Large eggs and stir with a wooden spatula or possibly heat resistant rubber spatula as if you were making scrambled Large eggs.

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    Continue stirring and cooking over medium-low heat till the Large eggs are about halfway set.

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    Stir in the Parmigiano.

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    Place the pan into the preheated oven and bake till the frittata is lightly set, about 8 min.

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    Don't overcook.

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    Remove the frittata from the oven and let cold at least 10 min before serving.

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    Serve hot or possibly at room temperature.

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    Celebrating the Very Best in Italian Cooking

* Per serving · 4 servings · Values may vary.