Friday, June 7, 2013

Fresh Asparagus and Arugula Frittata
2 Tbsp. unsalted butter
5 or 6 large eggs
2 Tbsp. cream
salt and freshly ground pepper to taste
8 asparagus spears, roasted, cut into one-inch pieces
2C fresh arugula or greens of choice, cooked, squeezed dry, chopped
2 – 3 pieces prosciutto, cut into strips (optional)
1/2C freshly grated Parmesan or cheese of choice
2 Tbsp. Parmesan cheese (for the top)

Preheat oven to broil.  Melt butter in a medium non-stick, oven-proof sauté pan.  Meanwhile, beat the eggs, cream, salt and pepper together and fold in the asparagus, arugula, prosciutto and parmesan cheese.  When the butter is hot, pour in the egg mixture and cook until the bottom of the frittata is firm, shaking occasionally – about 10 minutes. 

Sprinkle the top with remaining 2 tablespoons cheese and place under the broiler.  Broil until the mixture is firm and bubbly.  Shake the frittata out onto a serving platter.  Cut into wedges and serve.
MAKES:  4 to 6 servings

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