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Eggs and Food Safety
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     Asparagus and Parmesan Frittata and Taco Pie
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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.



  • Refrigerate at 45 degrees F or below. Do not freeze.
  • Store shell eggs in their case.
  • Store away from foods with strong odors (foods such as fish, apples, cabbage or onions).
  • Rotate—First in/First out.


  • Always wash hands.
  • Take out only as many eggs as needed for immediate use. Do not stack egg trays near the grill.
  • Use only clean, uncracked eggs.
  • Eggs should not be washed before using; they are washed and sanitized before they are packed.
  • Use clean, sanitized utensils and equipment.
  • Never mix the shell with internal contents of the egg.
  • Do not reuse a container after it has had raw egg mixture in it. Clean and sanitize thoroughly before using again.

Provided by American Egg Board


Asparagus and Parmesan Frittata


The frittata is the Italian version of an omelet.

Serves 4


  • 1 bunch (about 12 ounces) slender asparagus, rinsed and trimmed
  • 1 tablespoon olive oil
  • 1/2 cup sliced scallions
  • 1/4 cup diced red bell pepper
  • 1 teaspoon fresh thyme leaves, stripped from stems or a pinch of dried thyme
  • 1 cup cooked long grain white rice
  • Salt and freshly ground black pepper, to taste
  • 3 large eggs
  • 5 egg whites
  • 2 teaspoons grated Parmesan cheese


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: 205
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.

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This page modified January 2007

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