Recipe of the Week
Spring Frittata with Asparagus and Basil
Monday, April 20, 2009
Give a nod to local farmers and eat seasonally. The recipe below for Spring Frittata with Asparagus and Basil makes a perfect lunch or light dinner. Best of all, it is ready in under 15 minutes!
Spring Frittata with Asparagus and Basil
Serves 4
6 eggs, lightly beaten
½ lb asparagus, trimmed
½ cup fresh basil leaves, cut into thin strips
3 tablespoons grated parmesan cheese
Olive oil
Salt/pepper
Preheat broiler to low heat.
In a medium bowl, whisk together the eggs and season with salt and pepper. Add basil and 1 tablespoon of parmesan cheese and stir to combine. Set aside.
Cut asparagus into 1 inch pieces.
In a 12 inch non-stick skillet (with a heat-proof handle), heat a tablespoon of olive oil over medium heat.
Add asparagus and cook for 2-3 minutes, until crisp-tender. Lower heat to medium-low.
Add egg mixture to pan----be sure that egg is covering entire bottom of the pan.
Allow the frittata to set on the bottom----approximately 3 minutes. Do not stir! With a silicone spatula, gently loosen the edges.
Sprinkle remaining parmesan cheese on top of the frittata and place entire pan under the broiler.
Cook for about a minute, or until eggs are set and top is lightly browned.
Slide onto a platter, cut into wedges and serve hot or at room temperature.
Recipe byTracy Holleran of The Secret Ingredient Cooking School in Fairfield
www.thesecretingredientonline.com
For more of Tracy's recipes, check out her food blog at www.twolia.com/blogs/season-to-taste
Spring Frittata with Asparagus and Basil
Serves 4
6 eggs, lightly beaten
½ lb asparagus, trimmed
½ cup fresh basil leaves, cut into thin strips
3 tablespoons grated parmesan cheese
Olive oil
Salt/pepper
Preheat broiler to low heat.
In a medium bowl, whisk together the eggs and season with salt and pepper. Add basil and 1 tablespoon of parmesan cheese and stir to combine. Set aside.
Cut asparagus into 1 inch pieces.
In a 12 inch non-stick skillet (with a heat-proof handle), heat a tablespoon of olive oil over medium heat.
Add asparagus and cook for 2-3 minutes, until crisp-tender. Lower heat to medium-low.
Add egg mixture to pan----be sure that egg is covering entire bottom of the pan.
Allow the frittata to set on the bottom----approximately 3 minutes. Do not stir! With a silicone spatula, gently loosen the edges.
Sprinkle remaining parmesan cheese on top of the frittata and place entire pan under the broiler.
Cook for about a minute, or until eggs are set and top is lightly browned.
Slide onto a platter, cut into wedges and serve hot or at room temperature.
Recipe byTracy Holleran of The Secret Ingredient Cooking School in Fairfield
www.thesecretingredientonline.com
For more of Tracy's recipes, check out her food blog at www.twolia.com/blogs/season-to-taste
