Guido's Omelet and Bistro Broccoli Salad
Eggs and Food Safety
Rotini Salad Alfredo and Baked Nordic Fondue
Asparagus and Parmesan Frittata and Taco Pie
Tomato and Cheese Strata and Cinnamon Twists
Easiest Chocolate Peanut Butter Pie
Proper storage and handling are important in maintaining quality. Grade AA can rapidly lose quality to become Grade B. Eggs kept at room temperature (or above 68 degrees F) may lose more quality in one day than in one week under refrigeration (45 degrees F or below; do not freeze) eggs will retain their quality for several weeks.
Provided by American Egg Board
The frittata is the Italian version of an omelet.
Steam asparagus until crisp tender, about 4 minutes. Cool. Cut 1-1/2 cups into 1/2-inch diagonal slices. Reserve remaining whole asparagus for garnish.
Preheat oven to 400 degrees F. Heat 1 tablespoon oil in a 10-inch skillet with flame-proof handle; add scallion and red pepper; cook 5 minutes. Stir in rice, sliced asparagus, thyme, salt and pepper.
Whisk eggs, egg whites and cheese until frothy. Heat rice mixture over high heat; stir in eggs until they begin to set, about 1 minutes. Lower heat and cook 2 minutes. Transfer skillet to oven and cook just until eggs are set on top, about 5 minutes.
Loosen frittata from sides and bottom of skillet with rubber spatula. Slide out onto platter. Wipe out skillet and add whole asparagus; heat through.
To serve cut frittata into wedges and garnish with whole asparagus and fresh thyme sprigs.
Nutritional Information Per Serving:
Calories from Fat: 72
Protein: 14 g
Carbohydrates: 19 g
Dietary Fiber: 1 g
Fat: 8 g
Saturated Fat: 2 g
Monounsaturated Fat: 4 g
Cholesterol: 160 mg
Sodium: 152 mg
Provided by Bertolli Nutrition Center
This page originally published as a FoodDay article in 1997.
Copyright © 2007, Forkmedia LLC. All rights reserved.
This page modified January 2007
Anatolia: Turkish Recipes
The Beer Bible
Beetlebung Farm Cookbook
Bird in Hand (Chicken)
Bob's Joke Burgers
Dinner at Home
Fast Food (Andrew Weil)
Food 52 Genius
The Food Lab
Heritage Southern Recipes
Jemima Code African Recipes
Near & Far World Recipes
NOPI Restaurant Cookbook
Oxford Companion to Wine
Phoenix Claws: Chinese
The Third Plate
V Is for Vegetables
What Katie Ate
The Whole 30
Whole Food Kitchen
Zahav Israeli Cooking
Copyright © 1994-2016,