May, 2000 - Volume 1, Issue 5



Asparagus and Red Onion Frittata



Fritatas are simply a thick and delicious omlete. Almost any veggie makes a great addition!

	1 lb asparagus, steamed and cut into ½ inch pieces 6 eggs ¼ cup grated Parmesan ¼ cup minced red onion ¼ teaspoon salt ¼ teaspoon freshly ground pepper 1 tablespoon butter 1 tablespoon olive oil

In a medium bowl, whisk together eggs, cheese, onions, salt, and pepper. Stir in cooled asparagus. In an oven-proof skillet over low heat, melt butter in olive oil. Pour in egg mixture. Cook until eggs are set, about 10 to 15 minutes. Place oven-proof skillet under a pre-heated broiler until eggs are lightly browned and finished setting, about 3 minutes. Slide frittata onto a plate, and cut into wedges to serve.