Entrees
Asparagus Frittata
Makes 6 servings
Asparagus Frittata
Makes 6 servings
Perfect for brunch or a light supper. Served hot or at room temperature, it bursts with the flavor of spring vegetables.
Calories 216 ( 33% from fat)
carb. 25g
prot. 11g
fat 8g
sat. fat 2g
chol. 213mg
sod. 595mg
carb. 25g
prot. 11g
fat 8g
sat. fat 2g
chol. 213mg
sod. 595mg
Ingredients
- 12 asparagus stalks (about 8 ounces)
- 1 garlic clove, peeled
- 1 small red onion, peeled, quartered
- 1 celery stalk, peeled, cut into pieces
- 2 large new potatoes (about ¾ lb.), peeled, cut to fit large feed tube
- 1 tablespoon olive oil
- 6 large eggs
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
Preparation
- Trim 2½ inches off bottom of asparagus stalks. Peel leaves off lower portion of stalks and remove tips. Cut tips in half lengthwise and cut stalks into 1" pieces; reserve tips and stalks separately.
- Add celery and asparagus stalks; pulse to coarsely chop about 3 - 4 times. Reserve.
- Insert the 6mm French-Fry Cut disc. Place potatoes in large feed tube and process with medium pressure; reserve. Wipe work bowl clean.
- In a Cuisinart® food processor fitted with the metal blade process garlic until finely chopped, about 5 seconds. Leave in work bowl. Add onion; pulse to coarsely chop, about 4 times. Add celery and asparagus stalks; pulse to coarsely chop about 3 - 4 times. Reserve.
- Heat oil in a Cuisinart® Anodized Non-Stick 10-inch skillet over medium-high heat. Add garlic, onion, celery, chopped asparagus and potatoes. Stir occasionally until mixture begins to cook, then cover and cook until lightly browned and softened, about 4 - 5 minutes. Continue to stir occasionally. Meanwhile insert the metal blade in food processor and process eggs, salt and pepper until combined, about 10 seconds.
- When vegetables are cooked, transfer eggs to skillet and swirl pan to distribute evenly. Reduce heat to medium-low and arrange asparagus tips evenly over egg mixture in an attractive pattern. Cover and cook until egg mixture is firm, about 10 minutes. With a plastic spatula, carefully loosen edges of frittata. Gently invert onto a plate, then turn over onto a serving platter so side with asparagus tips is up. Serve immediately.