Capellini frittata with asparagus


1 lb thin asparagus, trimmed
1/2 lb capellini
1 tbsp olive oil
6 tbsp unsalted butter, softened
1/4 lb finely diced italian fontina cheese
1/4 cup freshly grated parmesan cheese
4 large eggs, beaten lightly

How to prepare

On a steamer rack set over boiling water steam asparagus, covered, 2 minutes, or until crisp-tender. Cool asparagus and cut into 1/4″ pieces. In a kettle of salted boiling water cook capellini until al dente and drain. In a large bowl toss capellini with oil, 3 tbsp of butter, asparagus, cheeses, and salt and pepper to taste and cool 2 minutes. Add eggs and combine well. In a 12″ non-stick skillet heat remaining 3 tbsp butter over moderately high heat until foam subsides. Add pasta mixture and with 2 forks spread evenly. Reduce heat to moderate and cook frittata 3 minutes. Shift skillet so that one fourth of frittata is directly over center of burner and cook 1 1/2 minutes. Shift skillet 3 more times, cooking remaining fourths in same manner. Put a heat proof platter over skillet and invert frittata onto it. Slide frittata, browned side up, back into skillet and cook other side in same manner. Slide frittata onto platter and cool to room temperature. Serve frittata cut into wedges. Serves 6 to 8.

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