Frittatas are Italy’s answer to French omelets and traditionally fry fresh vegetables with beaten eggs and cheese.
12 stalks of asparagus
non-stick cooking spray, butter or margarine for skillet
1 tablespoon grated parmesan or romano cheese
Salt and pepper to taste
- Feel free to replace eggs with low-fat egg white replaces – 1/4 cup (60 ml) = 1 egg.
Remove the woody ends from the asparagus stalks and cut into 1-inch (2.5-cm) lengths.
Grease a medium-sized skilled with non-stick cooking spray, butter or margarine and heat over high heat until the fat begins to sizzle.
SautÃ© the asparagus pieces for about three minutes.
While the asparagus cooks, whisk together the eggs until they are light yellow and frothy. Whisk in the grated cheese.
Make sure the asparagus pieces are fairly evenly distributed across the bottom of the skillet. Pour in the egg and cheese mixture gently to keep the asparagus from floating to one side of the pan.
Reduce heat to low and cover. Cook the frittata over low heat until the top is set and the bottom is golden brown.
Flip out the frittata onto a plate so that the brown side is up. Season with salt and pepper and serve immediately.