Asparagus Mushroom Frittata
Serves 4 (12 ounce portions)
1 lb. Asparagus (fresh, tough ends removed)
4 oz. Mushrooms (fresh, about 2 cups, sliced)
1 tbsp. Butter
1 tbsp. Olive Oil
6 Scallions (sliced)
5 Eggs (beaten)
3 tbsp. Parmesan Cheese (grated)
pinch Black Pepper (ground)
Vegetable Oil Spray
Méthode:
Blanch the asparagus in salted water until al denté, then place in cold water (to stop the cooking process), drain and cut diagonally into 1/2 inch slices. In a 10 inch omelet pan spray oil and heat butter, mushrooms and scallions until tender. Add eggs, sprinkle cheese and asparagus throughout. Cook on medium to low for 3 minutes. Remove from stove and place pan in preheated 425 degree oven for 5 minutes or until lightly golden. Let rest for 3 minutes then place a plate over frittata and turn out onto the serving plate bottom side up. Cut into wedges.
Blanch the asparagus in salted water until al denté, then place in cold water (to stop the cooking process), drain and cut diagonally into 1/2 inch slices. In a 10 inch omelet pan spray oil and heat butter, mushrooms and scallions until tender. Add eggs, sprinkle cheese and asparagus throughout. Cook on medium to low for 3 minutes. Remove from stove and place pan in preheated 425 degree oven for 5 minutes or until lightly golden. Let rest for 3 minutes then place a plate over frittata and turn out onto the serving plate bottom side up. Cut into wedges.
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