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1
* Note: If starting with uncooked capellini, cook 3 ounces according to package directions till al dente.
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2
Drain well and run under cool water till completely cooled.
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3
Drain again.
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4
Snap off and throw away tough ends of asparagus.
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5
Cut stalks into 1/2-inch pcs.
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6
In a medium saucepan filled with boiling salted water, blanch asparagus just till it turns bright green, about 2 min.
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7
Drain asparagus; refresh under cool water.
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8
Drain thoroughly.
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9
Preheat oven to 475 degrees.
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10
With a fork, beat Large eggs well; season with salt and pepper.
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11
Set aside.
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12
In a large, ovenproof nonstick or possibly well-seasoned cast-iron skillet, heat oil and butter together over medium heat.
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13
Add in green onions and cook, stirring, till wilted, about 2 min.
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14
Reduce heat to low; add in asparagus.
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15
Cover skillet and cook till asparagus is tender, about 10 min.
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16
Season with salt and pepper.
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17
Add in capellini and minced parsley to skillet; toss well with asparagus.
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18
Spread pasta mix proportionately in skillet; slowly pour egg mix over pasta mix.
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19
The Large eggs should completely cover the pasta.
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20
Increase heat to medium, cover the skillet, and let the frittata cook, without stirring, till it begins to create a crust underneath, 2 to 3 min.
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21
Sprinkle grated cheese over frittata, transfer skillet to the oven, and bake, uncovered, till hard and the Large eggs are completely cooked in the center, 5 to 7 min.
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22
Remove from oven; let stand for about 5 min, then serve.
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23
Yields 6 servings.
