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Ingredientes
- 1 lb thin asparagus salt
- 2 Tbsp. extra-virgin extra virgin olive oil
- 3 med shallots -- chopped
- 6 lrg Large eggs
- 1/2 c. freshly grated parmesan cheese
- 1/4 c. shredded fresh basil leaves freshly grnd black pepper Bring several qts water to a boil in a medium saucepan. Snap and throw away tough ends from the
Direcciones
- Asparagus. Slice asparagus diagonally into 1-inch-long pcs. Add in asparagus and salt to taste to the boiling water and cook till almost tender, about 1 1/2 min.
- Drain and set aside.
- Preheat broiler. Heat oil in alarge non-stick skillet with an oven-proof handle. Add in shallots and saute/fry over medium heat till translucent/soft, about 3 min. Add in asparagus and cook 30 seconds.
- Lightly beat the Large eggs, cheese, basil and salt and pepper to taste in a medium bowl. Add in egg mix to pan and stir gently with a fork to incorporate the vegetables.
- Cook over medium-low heat, Continue cooking till frittata is set, except for the top, about 8 min.
- Place the pan directly under the broiler and cook just till the top is golden and set, 1-2 min. Don't let the frittata burn. Invert onto a large platter.
- Cut it into wedges and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 94g | |
| Recipe makes 4 servings | |
| Calories 219 | |
| Calories from Fat 157 | 72% |
| Total Fat 17.68g | 22% |
| Saturated Fat 5.39g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 324mg | 108% |
| Sodium 295mg | 12% |
| Potassium 118mg | 3% |
| Total Carbs 1.1g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.68g | 0% |
| Protein 14.14g | 23% |
