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Saturday, June 30, 2012

Saturday Beefcake Lunch

Asparagus, 500 grams/one paound tough ends discarded
Sea Salt and Black Pepper
Virgin Olive Oil, two tablespoons
Eggs, large, six
Pecorino Romano cheese, one cup, grated
Ricotta cheese, drained, half cup

1. Blanch the asparagus and then cut asparagus into 2-inch lengths. Heat oil in a heavy 10-inch skillet over medium heat until it shimmers. Add asparagus with pepper and 1/4 teaspoon salt and cook, stirring occasionally until crisp-tender, 4 to 5 minutes.

2. Whisk together eggs, cheeses, and remaining 1/4 teaspoon salt until blended and pour over asparagus. Cook until eggs are set on bottom, about 5 minutes, then cover and cook over medium-low heat just until eggs are set on top, about 7 minutes more.
3. Slide frittata out onto a platter and cut into wedges to serve.
4. The frittata can also be served at room temperature

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