Mint, Asparagus, and Parmesan Frittata
Total preparation time: 30 min
Serves: 8Ingredients:
- 1 dozen organic eggs
- 4 tablespoons water
- 1 tablespoon organic cold pressed extra virgin olive oil
- 1 1/2 cups fresh asparagus, trimmed and cut into 1/2 inch pieces (about 15-20 stalks)
- 1/2 cup organic parmesan cheese, shredded (not grated)
- 1/4 cup fresh mint or basil
- 1/2 teaspoon celtic sea salt
- 1/4 teaspoon fresh ground pepper
Steps:
- Lightly saute asparagus for 5 minutes in oilive oil in a 10" saute pan. Remove from pan to cool.
- Whisk eggs yolks and whites seperately with water for fluffiest eggs. Then add together and whisk.
- Add eggs to hot pan and swirl and stir continuously to prevent sticking. When eggs are nearly finished, add asparagus and parmesan cheese.
- Place pan under broiler for 3 minutes or until cheese melts, eggs finish cooking, and a golden topping forms.
- Add fresh mint or basil, salt and pepper. Cut into 8 pie-shaped slices and serve.