Fresh Asparagus and Arugula Frittata
2 Tbsp. unsalted butter
5 or 6 large eggs
2 Tbsp. cream
salt and freshly ground
pepper to taste
8 asparagus spears,
roasted, cut into one-inch pieces
2C fresh arugula or greens
of choice, cooked, squeezed dry, chopped
2 – 3 pieces prosciutto,
cut into strips (optional)
1/2C freshly grated
Parmesan or cheese of choice
2 Tbsp. Parmesan cheese
(for the top)
Preheat oven to
broil. Melt butter in a medium
non-stick, oven-proof sauté pan.
Meanwhile, beat the eggs, cream, salt and pepper together and fold in
the asparagus, arugula, prosciutto and parmesan cheese. When the butter is hot, pour in the egg
mixture and cook until the bottom of the frittata is firm, shaking occasionally
– about 10 minutes.
Sprinkle the top with
remaining 2 tablespoons cheese and place under the broiler. Broil until the mixture is firm and
bubbly. Shake the frittata out onto a
serving platter. Cut into wedges and
serve.
MAKES: 4 to 6 servings
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