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Ingredientes
- Coarse sea salt
- 8 x thin asparagus spears trimmed Freshly-grnd black pepper
- 8 lrg Large eggs
- 1 bn fresh mint leaves minced
- 1/2 c. freshly-grated Parmesan
- 2 Tbsp. extra virgin olive oil
Direcciones
- Heat oven to 500 degrees.
- Bring a large stockpot of water to a boil. Add in a healthy pinch of salt and asparagus. Blanch till asparagus is bright green and tender, about 3 min. Remove from heat, drain, and set aside. Season well with salt and pepper.
- Break Large eggs into a bowl and lightly beat with a whisk or possibly fork. Season with salt and pepper. Add in half of the minced mint. Add in a heaping Tbsp. of Parmesan cheese. Stir to combine.
- Heat 1 Tbsp. extra virgin olive oil in each of two 10-inch oven-proof nonstick skillets, over medium heat. Rotate the skillets to coat all sides with extra virgin olive oil. Divide the egg mix equally among the skillets and reduce heat to low. Cook, loosening the Large eggs at the sides from time to time using a rubber spatula. The Large eggs will be slightly runny.
- Add in 4 asparagus spears to each skillet, in a fan pattern. Divide the remaining parmesan. Sprinkle over Large eggs and asparagus. Transfer to a 500 degree oven and bake till just set, about 30 seconds. Using a rubber spatula, loosen the frittata from the pan and transfer to a hot plate. Garnish with the remaining minced mint. Serve in wedges.
- Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 87g | |
| Recipe makes 6 servings | |
| Calories 139 | |
| Calories from Fat 99 | 71% |
| Total Fat 11.09g | 14% |
| Saturated Fat 2.68g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 278mg | 93% |
| Sodium 94mg | 4% |
| Potassium 139mg | 4% |
| Total Carbs 1.47g | 0% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.72g | 0% |
| Protein 8.72g | 14% |
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