Asparagus And Shallot Frittata Recipe

• 3 Tbsp. extra virgin extra virgin olive oil, good-quality
• 2 lb jumbo or possibly medium asparagus, peeled and cut into 1-in. diagonal pcs
• 4 lrg shallots, peeled and sliced thin Salt and freshly grnd pepper to taste
• 12 lrg Large eggs
• 1 1/2 c. grnd Parmesan cheese

1. 1.In 11-inch nonstick skillet, heat extra virgin olive oil and cook asparagus and shallots over medium heat till tender and beginning to caramelize.
2. Remove from heat and allow to cold slightly.
3. Season with salt and pepper to taste.
4. 2.In large bowl, beat Large eggs well and season with salt and pepper.
5. Add in cooled asparagus and shallots and mix with Large eggs.
6. Add in half of cheese and blend well.
7. 3.Wipe nonstick pan clean with paper towel, then replace over medium heat.
8. Add in egg mix and lightly stir mix, leaving bottom layer undisturbed so which a good base develops.
9. Continue cooking and stirring about 3 min till center is just slightly wet, then sprinkle with remaining cheese and place under preheated broiler about 2 min till frittata is puffed and browned.
10. Remove pan from broiler, allow to rest 1 minute, then invert onto large warmed platter.
11. 4.Cut frittata into 8 to 10 wedges and serve hot or possibly at room temperature.
12. Notes: I like to use fat asparagus because it has more flavor.
13. If you need to store fresh asparagus in the refrigerator for a day or possibly two, trim the ends of the spear and store like flowers in water.
14. Cuisine:"African/middle Eastern"

extra virgin extra virgin olive oil, jumbo, shallots, eggs, parmesan cheese

Taken from cookeatshare.com/recipes/asparagus-and-shallot-frittata-70749 (may not work)