Asparagus and Fresh Mozzarella Frittata with Parme
Breakfast - Brunch
8 oz. asparagus tips or cut asparagus pieces
6 eggs, well beaten
/2 cup fresh mozzarella pearls or fresh mozzarella pieces (about 5 oz., could also use 1/2 cup grate
2 T chopped chives or green onions
2 T grated parmesan cheese
1/2 - 1 tsp. Spike Seasoning (optional but recommended)
2 tsp. - 2 tsp. olive oil
salt and fresh ground black pepper to taste
Start by heating some olive oil in the frying pan, then sauteeing the asparagus tips until they're barely starting to brown. They should still be tender-crisp when you remove them from the pan. Add the eggs to the pan and cook for a couple of minutes before you lay the asparagus tips in. (I was going for the look of asparagus peeking out of the eggs, but my pan was a tiny bit too small. Maybe you'll have better luck with that!) fter you add the asparagus spears, use your fingers to sprinkle the mozzarella pearls around the pieces of asparagus, then sprinkle the parmesan cheese on top.
Cover frittata and let it cook on very low heat for about 10 minutes. I love having a glass lid for my frittata pan which helps me see how it's cooking inside! (Browning is optional, but turn on the broiler if you're going to brown the top of the frittata.) The frittata is ready to go under the broiler when the edges are looking firm, but the center is still not completely set. (If you're skipping the broiling step, just keep cooking until it's firm clear through.) When it's done, sprinkle with chives and serve hot. Wash and dry asparagus tips, and cut into sizes which will fit into your pan in a single layer. Heat 2 tsp. olive oil in heavy frying pan, then add the asparagus, season with salt and fresh ground black pepper, and cook at high heat about 2-3 minutes.
When asparagus is barely browning on one side, turn and cook about 2 minutes on the other side.
While asparagus browns, drain mozzarella pearls and cut in half (or grate the cheese if you're using regular mozzarella.) Remove asparagus to a dish, add 2 tsp. more oil to the pan and heat oil on low. While oil heats, crack eggs into a bowl and beat with Spike seasoning until eggs are well-beaten. Pour eggs into pan, let cook for a couple minutes, then lay the asparagus spears in a single layer in the egg mixture. Use your fingers to sprinkle the mozzarella pearls around the pieces of asparagus, then sprinkle parmesan cheese on top.
If you're planning to brown the top of the frittata under the broiler turn the broiler on now. Cover pan and cook on low heat about 10 minutes, or until the edges are set but the center is still not completely set. Put pan under the broiler and brown the top for 2-3 minutes. (I have to turn the pan at least once to get it browned evenly in my broiler.) If you're not browning under the broiler, just cook covered until the whole frittata is firm, about 14 minutes.
Sprinkle frittata with chives or chopped green onions and serve hot.
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