Asparagus Frittata

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  • 6 large eggs
  • 1/4 cup freshly grated Parmesan, divided
  • 2 tablespoons half-and-half
  • 1 teaspoon of your favorite seasoning blend
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons minced shallots
  • 8-10 medium asparagus stalks, trimmed, cut to 1/2-inch pieces
  • 1 teaspoon minced garlic (about 1 large clove)
  • Aged balsamic vinegar to garnish (optional)


Preheat broiler on high; position oven rack in upper part of oven.
Thoroughly whisk eggs, 3 tablespoons of Parmesan, half-and-half and spice blend together in a mixing bowl.
Heat oil in an 8-inch, nonstick skillet over medium-high heat.
Add shallots, asparagus and garlic; sauté until shallots are clear and asparagus is tender-crisp, about 4 minutes.
Reduce heat to low and pour egg mixture into pan, stirring gently to evenly distribute.
Gently lift edges to allow egg mixture to flow under edge. When firm but still runny on top, sprinkle with remaining cheese and place under broiler until top is slightly browned, about 3 minutes.
Remove from oven and rest for 5 minutes before unmolding. Slip on to a cutting surface and cut into wedges.
Drizzle with balsamic vinegar, if using. Serve warm or at room temperature.

Recipe from Central Market Poulsbo - Culinary Resource Center
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