Friday, March 23, 2012

LENT: Asparagus Frittata

I try not to cook too many eggs for my family in order to watch our cholesterol. Once in the while eggs for dinner just hits the proverbial spot. Here is one recipe I made not too long ago.


1/2 or more sliced fresh asparagus
1 large garlic clove, minced
Minced fresh herbs such as parsley, thyme, sage, etc., minced
3 green onion stalks, sliced thinly
1/2 dozen eggs (or one egg per person plus one for the "pan"), beaten with a tablespoon of milk or water
Salt and pepper to taste
1 tablespoon extra virgin olive oil

Heat a heavy skillet.  Add the oil and garlic.  Brown garlic and then add the asparagus.  Sauteed a couple of minutes.  Add the beaten eggs. Salt and pepper to taste.  Cook over medium heat.  When the bottom starts to set, sprinkle the green onions and herbs.  Cover to let the top set as well.  Serve with fresh bread, homemade hash brown potatoes or rice.

No comments: