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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 12 |
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Delicious for a light vegetarian supper/brunch with spinach salad and fruit for desert. The prep time includes cutting up vegetables and cooking the asparagus. As a time saver I shred the cheese in a food processor and (after taking out 1/2 cup cheese) then the carrots in the same food processor bowl - they are both added to the other ingredients at the same time. Recipe source: Saveur (April 2004) Ingredients:
1 teaspoon butter |
2 cups grated cheddar cheese |
1 teaspoon chives, chopped |
1 teaspoon salt |
1 lb asparagus spear, trimmed (about 20) |
12 eggs, lightly beaten (or 8 eggs and 1 cup egg whites) |
1 red onion, chopped |
2 carrots, grated |
1 cup self-rising flour |
1 cup milk |
1/4 teaspoon pepper |
Directions:
1. Preheat oven to 375-degrees F.
2. Grease a 12-cup bundt pan with butter. Set aside.
3. Combine 1/2 cup of the cheese with the chives in a small bowl. Set aside.
4. Cook asparagus in boiling water for 3-4 minutes or until tender. Drain and run under cold water. Drain.
5. Cut asparagus into 1/4-inch pieces and place in a large bowl.
6. Add eggs, onions, carrots, flour milk, 1 teaspoon salt and pepper and remaining cheese (1 1/2 cups) to asparagus and stir to combine.
7. Pour batter into prepared pan.
8. Bake for 45-60 minutes or untl done and is firm.
9. Remove to wire rack and let cool.
10. Before serving, preheat broiler.
11. Invert frittata onto baking sheet. Sprinkle top with reserved chives and cheese.
12. Broil for 1-2 minutes or until cheese melts.
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