Italian Artichoke And Asparagus Frittata

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* Exported from MasterCook *

 

Italian Artichoke And Asparagus Frittata

 

Recipe By : Pasta East to West by Nava Atlas, page 188

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Vegetables

 

Amount Measure Ingredient -- Preparation Method

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4 ounces asparagus

1 1/2 tablespoons extra-virgin olive oil

1 medium onion -- finely chopped

2 garlic cloves -- minced

4 eggs -- beaten

1/4 cup minced fresh parsley

1/4 cup grated fresh Parmesan cheese

15 ounces canned artichoke hearts -- (not marinated)

drained and chopped

Salt and freshly ground black pepper

 

4 servings

 

These two vegetables make a good team, as this tasty frittata will

attest. Serve this with any of the Italian-sale bean soups or with the

light Italian-style pastas (see separate recipes). Complete the meal with

a simple salad.

 

Trim any woody bottoms from the asparagus, and peel the bottom halves of

the stalks if desired. Cut into 1-inch lengths, and steam in a medium

saucepan or skillet with a little water, covered, until tender-crisp, then

drain. Set aside until needed.

 

Heat 1/2 tablespoon of the oil in a large skillet. Add the onion and

garlic, and saute over medium-low heat until they are golden. Remove from

the heat.

 

Combine the asparagus and onion-garlic mixture with the remaining

ingredients (except for the remaining oil) in a mixing bowl, and stir

together well.

 

Heat the remaining tablespoon of oil in a skillet. When hot, pour in the

egg mixture. Turn the heat to medium and cover. Cook until the bottom is

nicely golden brown. Slide the frittata onto a large, flat plate. Holding

the bottom of the plate, invert the skillet over it, then quickly turn the

skillet right side up so that the frittata flips back into it. Remove the

plate, return the skillet to the heat, and cook the second side until

golden brown.

 

Slide the cooked frittata back onto the plate, and let it cool for a few

minutes, then cut into 4 wedges to serve.

 

Calories: 206, Carbohydrate: 13 g, Total Fat: 13 g, Cholesterol: 217 g,

Protein: 11 g, Sodium: 216 mg

 

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