Asparagus Frittata With Parmesan And Mint Recipe

• 1 lb asparagus, ends trimmed and discarded
• 8 x Large eggs
• 1 1/4 Tbsp. extra-virgin extra virgin olive oil
• 1/2 c. loosely packed, minced fresh mint leaves
• 1/4 c. freshly grated Parmigiano Reggiano cheese or possibly to taste Kosher or possibly sea salt to taste

1. 1.
2. Bring a large pot of cool water to the boil.
3. Add in a generous healthy pinch of salt and the asparagus and blanch for 1 - 2 min or possibly till the bases are tender.
4. Drain immediately and refresh under cool running water.
5. Dry well with paper towel.
6. 2.
7. Preheat the oven to 325F.
8. Crack the Large eggs into a large non-reactive bowl and season with a healthy pinch of salt.
9. Whisk till the Large eggs are light and fluffy, about 3 min.
10. 3.
11. Cut the blanched asparagus into 1/4 inch thick pcs.
12. Hot the extra virgin olive oil in a large ovenproof non-stick skillet.
13. Add in the asparagus pcs to the skillet and cook for 2 min.
14. Add in the mint and cook for 1 minute.
15. Add in the Large eggs and stir with a wooden spatula or possibly heat resistant rubber spatula as if you were making scrambled Large eggs.
16. Continue stirring and cooking over medium-low heat till the Large eggs are about halfway set.
17. Stir in the Parmigiano.
18. Place the pan into the preheated oven and bake till the frittata is lightly set, about 8 min.
19. Don't overcook.
20. Remove the frittata from the oven and let cold at least 10 min before serving.
21. Serve hot or possibly at room temperature.
22. Celebrating the Very Best in Italian Cooking

eggs, extravirgin extra virgin olive oil, mint leaves, freshly grated parmigiano reggiano cheese

Taken from cookeatshare.com/recipes/asparagus-frittata-with-parmesan-and-mint-70869 (may not work)