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Ingredients
- 1 lb asparagus, ends trimmed and discarded
- 8 x Large eggs
- 1 1/4 Tbsp. extra-virgin extra virgin olive oil
- 1/2 c. loosely packed, minced fresh mint leaves
- 1/4 c. freshly grated Parmigiano Reggiano cheese or possibly to taste Kosher or possibly sea salt to taste
Directions
- 1. Bring a large pot of cool water to the boil. Add in a generous healthy pinch of salt and the asparagus and blanch for 1 - 2 min or possibly till the bases are tender. Drain immediately and refresh under cool running water. Dry well with paper towel.
- 2. Preheat the oven to 325F. Crack the Large eggs into a large non-reactive bowl and season with a healthy pinch of salt. Whisk till the Large eggs are light and fluffy, about 3 min.
- 3. Cut the blanched asparagus into 1/4 inch thick pcs. Hot the extra virgin olive oil in a large ovenproof non-stick skillet. Add in the asparagus pcs to the skillet and cook for 2 min. Add in the mint and cook for 1 minute. Add in the Large eggs and stir with a wooden spatula or possibly heat resistant rubber spatula as if you were making scrambled Large eggs. Continue stirring and cooking over medium-low heat till the Large eggs are about halfway set. Stir in the Parmigiano. Place the pan into the preheated oven and bake till the frittata is lightly set, about 8 min. Don't overcook. Remove the frittata from the oven and let cold at least 10 min before serving. Serve hot or possibly at room temperature.
- Celebrating the Very Best in Italian Cooking
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 181g | |
| Recipe makes 4 servings | |
| Calories 190 | |
| Calories from Fat 126 | 66% |
| Total Fat 14.09g | 18% |
| Saturated Fat 3.66g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 417mg | 139% |
| Sodium 7213mg | 301% |
| Potassium 255mg | 7% |
| Total Carbs 3.09g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.89g | 1% |
| Protein 13.72g | 22% |
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