Asparagus and Mushroom Fritatta
This Italian omelet is cooked on the stove like a traditional French omelet,
and then finished off in the broiler.
- 12 asparagus spears, trimmed and peeled
- 1 teaspoon olive oil
- olive oil spray
- 1-1/2 onions, finely chopped
- 1 medium Portobello mushroom, cubed
- 2 large white mushrooms, cubed approximately the same size as the Portobello
- 2 cloves garlic, chopped
- 2 green onions, green parts only, finely chopped
- 3 eggs
- 4 egg whites
- 1 tablespoon freshly grated Parmesan cheese
- salt and pepper to taste
Heat broiler on high. Heat oil in a medium sized
non-stick, ovenproof skillet. Mist with olive
oil spray if necessary. Add the onions and brown
over medium-high heat. When onions are clear add
mushrooms and continue to saut?.
Meanwhile, bring a small amount of water to a boil in
a pot. Add the asparagus and cook 3 minutes. Drain
and let cool. Slice spears into thirds.
Just before onions and mushrooms are done, add the garlic
and saut? for 1 minute. Remove from heat and stir
in the green onions. Let cool for a few minutes.
In a medium bowl beat the eggs and egg whites together.
Add the asparagus, onions, and mushrooms. Season
with Parmesan cheese and salt and pepper to taste.
In the same skillet used for the onions, spray bottom and
sides well with olive oil spray (you may want to add
a teaspoon more olive oil if it is very dry). Heat
over medium heat. Pour mixture in and let set on
the bottom and through the middle. Once set, place
pan in broiler for 1-2 minutes, until top is set.
Slice like a pizza and serve.
|Each quarter contains:||