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Asparagus And Potato Frittata

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* Exported from MasterCook *

 

Asparagus And Potato Frittata

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 pound thin asparagus

3 tablespoons olive oil -- (3-4)

2 large green onions -- chopped

6 small red potatoes -- unpeeled, cut into slices 1/8 inch thick

(6-8)

1 teaspoon salt -- plus pinch salt

1/2 teaspoon chopped fresh tarragon

freshly ground pepper -- to taste

2 tablespoons snipped fresh chives -- plus chive blossoms for garnish

(optional)

3 tablespoons unsalted butter

11 eggs

1/3 cup grated parmigiano-reggiano cheese

1/2 cup shredded swiss cheese -- about

1 bunch watercress -- tough stems removed

 

Cut or snap off the tough ends from the asparagus and place the spears on

a steamer rack over boiling water. Cover and steam until tender, about 2

minutes. Remove from the steamer and cut into 1-inch lengths. Set aside.In

a large nonstick sauté pan over medium heat, warm 3 Tbs. olive oil. Add

the onions and sauté until soft and translucent, about 4 minutes. Add the

potatoes, 1 tsp. salt, tarragon and pepper and sauté until the potatoes

glisten, about 3 minutes, adding the remaining 1 Tbs. oil if needed to

prevent sticking. Cover and cook until the potatoes are nearly tender, 6

to 8 minutes. Uncover, raise the heat to high and cook, stirring

constantly, until the potatoes are browned, 7 to 8 minutes. Stir in the

chives and asparagus and remove from the heat.Preheat an oven to 375

degrees F. In a nonstick fry pan or ovenproof sauté pan over medium-high

heat, melt the butter. Meanwhile, in a bowl, whisk the eggs until blended.

Stir in the Pinch salt and the Parmigiano-Reggiano cheese and season with

pepper. Pour the eggs into the hot pan. Stir gently in the center and,

using a fork or spatula, carefully lift the edges and gently push the eggs

to one side of the pan, tilting the pan slightly to allow the uncooked egg

to flow underneath. Cook until thickened, 3 to 4 minutes. Spread the

vegetables evenly over the eggs. Sprinkle the Swiss cheese on top. Place

in the oven and bake until the eggs are set and the cheese melts, about 15

minutes. The cooking time will depend on the size of the pan and whether

the vegetables are still hot.Remove from the oven and let stand for a few

minutes, then cut into wedges and serve, garnished with watercress sprigs

and chive blossoms, if desired.

 

Source:

" www.williams-sonoma.com "

Copyright:

" Adapted from Williams-Sonoma Lifestyles Series, Brunch Entertaining,

by Janeen Sarlin (Time-Life Books, 1999). "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 246 Calories; 17g Fat (63.7%

calories from fat); 11g Protein; 11g Carbohydrate; 1g Dietary Fiber; 275mg

Cholesterol; 367mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat;

0 Vegetable; 2 1/2 Fat.

 

NOTES : Italian frittatas are made by combining various

ingredients with eggs and cooking the mixture on the

stovetop. Here, the process is simplified by finishing the

frittata in the oven.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

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