Open-Faced Asparagus Omelet (fritto)
Note: Serves 4 . Total Carbohydrates:20 ,Carbohydrates per Serving: 5
Can be good as an easy dinner with a salad or a hand held snack. They are adaptable too-you can add a spoonful of pesto or a few chopped sun-dried tomatoes to the egg mixture.
2 Tbsp. olive oil
1/2 cup thinly sliced onion
1 clove garlic, minced
1 tsp. chopped fresh thyme
1/2 medium tomato, seeded and diced
12 cooked asparagus stalks, cut into 2-inch pieces
8 large eggs
½ tsp. salt
½ tsp. pepper
½ cup freshly grated Parmesan cheese
Heat 1 Tbsp. (15 ml) of the olive oil over medium heat in a 9 to 10-inch, preferably nonstick, ovenproof frying pan. Add the onion, garlic and thyme. Sauté until the onion is caramelized. Add the asparagus and cook for a minute longer. Add half of the tomato and give a few stirs. Remove the vegetables and wipe out the pan.
Turn on the broiler. While it is heating, beat the eggs, salt, pepper and cheese together. In the same frying pan, heat the remaining oil over medium heat. Pour in the eggs and scatter the vegetables on top of the eggs. Turn the heat to low and cook until the frittata is golden brown on the bottom, 5-8 minutes. Place the frittata under the broiler and cook until firm. Slide onto a plate and garnish with the remaining chopped tomato.
Note: Serves 4-6 . Total Carbohydrates: 41, Carbohydrates per Serving: 10.30 Don’t expect this asparagus to be green and crunchy. It will be browned, soft and sweetly delicious. It needs nothing more than a sprinkling of coarse-grained salt.
2 lbs. thick asparagus
1 Tbsp. olive oil
Preheat the oven to 450ºF (227ºC). Snap or cut off the fibrous ends of the asparagus and discard. Place the asparagus in a bowl and toss with the olive oil. Spread it out in a single layer onto a thick, rimmed baking sheet. Roast the asparagus, shaking the pan occasionally, until tender and browned, about 10-15 minutes. Sprinkle with the salt. Transfer to a heated platter and garnish with the lemon wedges.