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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Egg / Difficulty: Easy / Preparation Time: 30-60 Minutes / Number of Servings: 6 |
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Directions: 1. Preheat oven to 375 F. In medium bowl, whisk eggs, romano cheese, milk, 1/2 teaspoon salt and 1/8 teaspoon pepper.
2. In nonstick 12-inch skillet with oven-safe handle, melt butter over medium-high heat. Stir in asparagus. Season with salt. Cook for 4 minutes. Add onions; cook for 2 minutes, stirring often. Spread vegetable mixture evenly in skillet.
3. Reduce heat to medium-low. Pour egg mixture into skillet; cook 4 - 5 minutes, without stirring, until egg mixture sets around edge. Place skillet in oven. Bake 9 - 10 minutes or until set.
OPTIONAL: during last 5 minutes of cooking, sprinkle more cheese over the top of the frittata, broil on LOW until the frittata sets
&
cheese is bubbly
&
golden brown.
Remove frittata from pan; cut into wedges
&
serve.
| Ingredients:
1 Pound(s) cut into 1 inch pieces asparagus
163/5000 Pound(s) butter
1/8 Quart(s) whole milk
160/409 Pound(s) Freshly grated romano cheese
12 Large egg
1 thinly sliced green onion |
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