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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Asparagus Frittata Recipe

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This recipe for Asparagus Frittata is from The Bourgeois / Tabor / Broussard / Sinor Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 eggs
1/3 cup skim milk
1/4 tsp. salt
1/2 tsp. ground black pepper
4 oz. shredded colby/jack cheese
4 oz. shredded parmesan cheese
1 tbsp. butter
1 cup sliced mushrooms
1/4 cup minced shallots or red onions
3 cloves minced garlic
1/4 cup diced cherry tomatoes
12 fresh asparagus spears cut into 2-inch pieces
1/4 cup diced ham
1/4 cup chopped green onions
Directions:
Directions:
Preheat broiler.
Beat eggs, milk, salt and pepper in medium bowl with wire whisk until well blended. Stir in 1/2 of both cheeses; set remainder of cheeses aside.

Melt butter in a 10 inch nonstick skillet with an oven-proof handle over medium heat. Add mushrooms, onions, garlic, ham and asparagus. Saute' approximately 3 minutes; add tomatoes and cook until asparagus are crisp-tender. Reduce heat to medium-low. Pour egg mixture over vegetables. Cover; cook 10 minutes or until bottom of frittata is set, carefully lifting edges with a spatula and tilting skillet.

Place uncovered skillet under broiler for about 2 minutes or until top is set but not brown. Top with remaining cheese and chopped green onions. Return to broiler until cheese is melted.
Cut into wedges and serve!

 

 

 

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