Asparagus and Shrimp Frittata
- 13 cup long-grain rice
- 1 1/2 pounds asparagus
- 1 or 2 bunches of chives to yield 1/2 cup
- 8 ounces whole red pepper or 7 ounces chopped, ready-cut red pepper (1 1/2 cups)
- A few sprigs fresh thyme to yield 1 teaspoon thyme leaves
- 1/2 pound cooked, peeled shrimp
- 1 orange
- 1 1/2 ounces Parmigiano Reggiano (7 heaping tablespoons coarsely grated)
- 2 large eggs
- 5 egg whites
- 1 teaspoon olive oil
- 18 teaspoon salt
- Freshly ground black pepper to taste
- 3 slices crusty country bread
- Preheat oven to 400 degrees.
- Combine the rice with 2/3 cup water and bring to a boil in heavy-bottomed pot.
- Reduce heat and simmer, covered, cooking a total of 17 minutes.
- Wash and trim asparagus by breaking stalks at the point where the tough woody part meets the tender stalk.
- Take 1 pound of the asparagus and cut the stalks into 1/4-inch pieces.
- Steam the asparagus for 3 to 5 minutes, until it is tender but still firm.
- Meanwhile, wash and chop the chives; wash, trim, seed and chop the red pepper into small dices.
- Wash the thyme and remove leaves from sprigs; cut the shrimp into 1/4-inch pieces; grate the rind of the orange, and grate the cheese.
- Drain the asparagus.
- Steam the remaining whole asparagus.
- Whisk the eggs and egg whites until they are well beaten.
- Stir in the chives, red pepper, thyme, shrimp, orange rind, cheese and cut-up asparagus.
- When rice is cooked, stir in.
- Season with salt and pepper.
- Heat a 12-inch nonstick saute pan that can go into the oven over medium-high heat.
- Add the oil and pour egg mixture in the pan, stirring for about a minute.
- Reduce heat to low and cook for 2 minutes longer.
- Drain the whole asparagus.
- Place saute pan in the oven and bake until the eggs set, about 5 minutes.
- Loosen the frittata and place a serving plate over the pan.
- Flip the frittata on to the serving plate.
- Surround with the whole asparagus.
- Serve with bread.
longgrain rice, asparagus, bunches of chives, red pepper, thyme, shrimp, orange, eggs, egg whites, olive oil, salt, freshly ground black pepper, crusty country bread
Taken from cooking.nytimes.com/recipes/5194 (may not work)