Italian Asparagus Frittata
Courtesy of Michael Garozzo
2 Bunches Asparagus – (chopped)
1 Tbsp. Olive Oil
½ medium yellow onion – (diced)
¼ cup Romano cheese
½ Tsp. Garlic powder
Salt & Pepper to taste
HEAT olive oil in large nonstick skillet on medium-high heat. Add chopped asparagus along with salt and pepper to taste. Sautee for approximately 10-15 minutes stirring occasionally until asparagus is translucent. Add chopped onion and continuing cooking for 5 additional minutes.
BEAT eggs, Romano cheese and garlic together with wire whisk until well whipped. Pour evenly over the asparagus mixture; cover. Reduce heat to medium-low.
COOK in a frittata skillet 10 minutes, turning 5 minutes on each side; or cook in a regular skillet and bake on broil till golden brown. Sprinkle with additional cheese if desired; cover. Let stand 5 minutes. Cut into 6 wedges to serve.
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