Frittata with asparagus
Ingredients
6 eggs, egg yolk separated from egg whites
2 tbs sour cream
½ tsp salt
¼ tsp ground pepper
1 tbs olive oil
1 tbs butter
500g asparagus, trimmed
1 tomato, seeded, diced
Cheese sprinkle à la fontina*:
80 g Gorgonzola cheese, finely grated
3 tbs grated Grana Padano
3 tbs milk
1 tbs cider vinegar
Preparation
1
Whisk the egg yolks, cream, salt, and pepper in a medium bowl to blend. Set aside.
2
Heat the oil and butter in a nonstick ovenproof skillet over medium heat. Add the asparagus and sauté until crisp-tender, about 2 minutes.
3
Add the tomato, increase the flame, and sauté 5 minutes longer.
4
Meanwhile, beat egg whites into the soft peaks.
5
Gradually add the egg yolk mixture, stir lightly until smooth.
6
Pour the egg mixture over the asparagus and tomato and cook for 2-3 minutes or until the eggs start to set.
7
Sprinkle with cheese, reduce flame and bake for another few minutes.
8
Place the skillet with frittata in an oven preheated to 200°C, right under the upper heater (If the skillet handle is not heat resistant, wrap it with aluminium foil). Cook for 10 minutes until the top is set and golden brown.
9
Let the frittata stand 2 minutes before serving, then loosen from the skillet and slide onto a plate.
10
* Cheese sprinkle: mix all ingredients into the soft, smooth mixture.
.
About
Light, tasty and flavorful, ideal for springtime supper or lunch.
Yield:
6 servings
Added:
Sunday, May 27, 2012 - 1:29pm
