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Ingredients
- 1 lb Thin asparagus, unpeeled, ends trimmed
- 3 Tbsp. Butter
- 9 x Large eggs
- 1 Tbsp. Water
- 1/4 c. Freshly grated Parmigiano- Reggiano cheese Salt
Directions
- Cut asparagus into 1 1/2" to 2" lengths, reserving tips. Heat butter over medium heat in non-stick, 9" saute/fry pan. Add in asparagus stems, not tips, and cook, stirring occasionally, till stems begin to soften, about 5 min.
- In mixing bowl, lightly beat Large eggs with water and 2 Tbsp. cheese.
- Large eggs should lighten slightly but shouldn't foam. Add in asparagus tips and stir well.
- Add in egg mix to saute/fry pan. Cook 1 minute, then begin forming frittata, pushing sides of egg mix into center, allowing liquid Large eggs to come in contact with pan. Continue pushing, without stirring, till Large eggs on bottom are solid and just beginning to brown, about 3-4 min. Cover with lid and cook last minute, to set top of Large eggs.
- Place dinner plate directly over saute/fry pan and firmly holding plate and pan together, invert, so Large eggs come out onto plate. Remove pan from plate, return pan to heat and slide Large eggs back into pan so which Large eggs are now upside-down. Cook another 1-2 min, depending on how runny or possibly hard you want the frittata to be.
- Alternatively, place pan (oven-proof only) under broiler and cook just long sufficient to puff top and brown lightly.
- Slide frittata out onto clean plate. Dust top with remaining 2 Tbsp. cheese. Season lightly to taste with salt.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 185g | |
| Recipe makes 4 servings | |
| Calories 247 | |
| Calories from Fat 176 | 71% |
| Total Fat 19.73g | 25% |
| Saturated Fat 8.93g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 492mg | 164% |
| Sodium 218mg | 9% |
| Potassium 273mg | 8% |
| Total Carbs 3.19g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.99g | 1% |
| Protein 15.36g | 25% |
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