Location: Home > food > Asparagus, basil and tomato frittata
Asparagus, basil and tomato frittataPosted Apr 13th 2006 12:19PM by Nick VagnoniFiled under: Lunch, Breakfast, Dinner, Snacks, Vegetables, Recipes, How To, Eggs, Garden PartyOne frittata is not enough, especially if you have company. With that, here's a simple version with
asparagus, basil and tomatoes. Begin by setting aside four large eggs so that
they can begin to approach room temperature. Rinse a good handful of asparagus
stalks and snap off the woody lower portions. Blanch the stalks and then transfer them immediately to ice water
to keep their color. Drain the stalks, cut them into thirds and set them aside. Seed and dice half of a medium-sized tomato and finely slice a handful of basil
leaves. Also, halve a small onion and slice it into half-inch thick
strips. Preheat your broiler. Heat a few tablespoons of olive oil over medium
heat in a medium (9-10") non-stick skillet and cook the onion until it turns translucent and takes on a little
color. Beat the eggs in a bowl with a good pinch of salt and a few grinds of
black pepper. Add the tomatoes, basil, asparagus to the beaten eggs and stir to
combine. [Photo: Nick Vagnoni]Heat the pan with the onions to medium high and immediately add the egg mixture, distributing all of the ingredients.
After a minute or two, the edges of the frittata will begin to set up. Pull up one edge at a time and tilt the pan so
that the raw egg from the center runs to the edge. Repeat several times until most of the runny egg has been used up.
Move the pan to the broiler and broil until the top of the frittata is set and slightly brown and puffy. Remove from
the broiler, cool slightly and then transfer frittata to a plate or cutting board to serve in wedges or squares.
|
Artical Related:
The Quest for the Perfect Cocktail: Examining the Gin & Tonic
Kool Aid Dill Pickles
Recipe: Sarah's Simple Tzatziki
Name this fruit, part II
Tropical Fruit: Tamarind
