FRITTATA CON ASPARAGI E CIPOLLI – Omelette with Asparagus and Onions
Ingredients
6 Eggs
½ tsp salt
Sprinkle of Freshly ground Black pepper
2 tbsp extra-virgin olive oil
1 small onion, sliced very thin
1 pound asparagus
¼ cup freshly grated Parmigiano Reggiano cheese
1 slice pancetta chopped
Cut away the hard ends of the asparagus. Bring to boil 1 inch of water in a large skillet. Add the washed asparagus and steam for about 2 to 3 minutes. Remove asparagus from skillet and drain with cold water. Cut the asparagus in 1 inch (2 cm) long pieces.
Remove water from the skillet and dry completely. Heat oil in the large skillet. Add the onion, sliced very thin and saute for about 5 minutes over medium high heat.
Add the chopped pancetta and the cut asparagus and saute for about 1 minute.
Beat the eggs with salt and pepper. Add the grated Parmigiano Reggiano cheese (save 1 tablespoon for later).
Pour the egg mixture over the asparagus, pancetta and onions in the skillet. Draw the egg mixture away from the sides of the pan so the frittata cooks quickly.
While the frittata is cooking, preheat broiler of the oven. Once the bottom of the frittata is golden browned, you can cook the top in the oven.
Place the frying pan under the broiler of the oven for about 2 minutes. (Cover the handle with a piece of foil to protect from the heat).
Sprinkle with grated Parmigiano Reggiano cheese and serve immediately.
Serves 4
Preparation and Cooking Time: 15 minutes
about the author: Rosemary Gullo
Rosemary is the author of Healthy Italian Cooking.
Healthy Italian Cooking is packed with dozens of tasty recipes and is Easy to Use. Each section takes you step by step through a new meal for your family. It is full of tips, tricks and secrets that will not only show you how to cook healthy Italian food, but will also cut down on cooking time and make dinner preparation simple.
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