INGREDIENTS 8 large eggs 3 tablespoons chopped fresh flat-leaf parsley Freshly ground black pepper 1/8 teaspoon cayenne 2 to 3 tablespoons extra-virgin olive oil 1 1/2 cups of grated carrot 3 spring onions onion, thinly sliced 1/2 lb. (230g) asparagus, trimmed and cut on the diagonal into 1-inch pieces 3 cloves garlic, minced 1 cup of low fat cheese, grated DIRECTIONS 1. Pre-heat oven to 375°F (190°C) 2. Whisk the eggs, parsley, pepper and cayenne. 3. Heat 2 tablespoons of the oil in an ovenproof nonstick skillet over medium-high heat. Add the onion and cook until it softens and begins to brown. 4. Stir in the asparagus, and cook until the asparagus is bright green and crisp-tender. 5. Lower the heat to medium low and add the egg mixture, cheese and the carrot, and stir till combined. 6. Cook without stirring until the eggs have almost set, 10 to 12 minutes. Transfer the skillet to the hot oven and cook until the eggs have set completely and the top of the frittata is golden brown.
Posted on: Sun, 11 Aug 2013 22:45:04 +0000
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