|
|
|
|
|
|
Asparagus Frittata
Serves 4
» 2 tsp (10 mL) olive oil
» 1 shallot, finely chopped
» 1 lb (500 g) asparagus spears,
cut diagonally in 1-inch (2.5 cm) lengths
» 1/2 tsp (2 mL) sea salt
» 1/2 cup (125 mL) chopped fresh basil
» 1/2 tsp (2 mL) freshly ground black pepper
» 8 cherry tomatoes, whole
» 8 large eggs, lightly beaten
» 1 cup (250 mL) shredded Oka cheese*
1 Preheat broiler. Place a large non-stick, ovenproof skillet over medium-high heat, and add olive oil and shallot. Cook until softened, about 5 minutes.
2 Add asparagus; season with salt, and reduce heat to medium-low. Cover and cook for 6 to 8 minutes.
3 Add basil, pepper, and cherry tomatoes.
4 Pour in beaten eggs and cook until almost set, about 5 minutes.
5 Top with shredded cheese and place under preheated broiler until cheese is lightly browned, about 3 minutes.
*Oka cheese is delicious here, but any cheese can be substituted.
Back
|
|
|
|
|
Send To Friend
Print
