Cooking Tools My Recipe Box My Pantry My Shopping List KitchenSync Find Recipes
Recipe Categories Appetizers Beverages Breads Breakfast Cookies Desserts Entrees For Baby Holiday Recipes Espresso Recipes Newlyweds Pasta Pastry Salad Sauces and Dressings Sides Soups Spice Mixes
RECIPES/Entrees
Asparagus Frittata
Perfect for brunch or a light supper. Served hot or at room temperature, it bursts with the flavor of spring vegetables.
0 REVIEWS
Recommended Servings
Makes 6 servings
COOKING
REVIEWS
INGREDIENTS
12 asparagus stalks (about 8 ounces)
1 garlic clove, peeled
1 small red onion, peeled, quartered
1 celery stalk, peeled, cut into pieces
2 large new potatoes (about 3/4 lb.), peeled, cut to fit large feed tube
1 tablespoon olive oil
6 large eggs
1 teaspoon salt
1/4 teaspoon ground black pepper
Instructions
Trim 2-1/2 inches off bottom of asparagus stalks. Peel leaves off lower portion of stalks and remove tips. Cut tips in half lengthwise and cut stalks into 1" pieces; reserve tips and stalks separately.
Add celery and asparagus stalks; pulse to coarsely chop about 3 - 4 times. Reserve. Insert the 6mm French-Fry Cut disc. Place potatoes in large feed tube and process with medium pressure; reserve. Wipe work bowl clean.
In a Cuisinart® food processor fitted with the metal blade process garlic until finely chopped, about 5 seconds. Leave in work bowl. Add onion; pulse to coarsely chop, about 4 times.
Add celery and asparagus stalks; pulse to coarsely chop about 3 - 4 times. Reserve. Insert the 6mm French-Fry Cut disc. Place potatoes in large feed tube and process with medium pressure; reserve. Wipe work bowl clean.
Heat oil in a Cuisinart® Anodized Non-Stick 10-inch skillet over medium-high heat. Add garlic, onion, celery, chopped asparagus and potatoes.
Stir occasionally until mixture begins to cook, then cover and cook until lightly browned and softened, about 4 - 5 minutes. Continue to stir occasionally.
Meanwhile insert the metal blade in food processor and process eggs, salt and pepper until combined, about 10 seconds. When vegetables are cooked, transfer eggs to skillet and swirl pan to distribute evenly.
Reduce heat to medium-low and arrange asparagus tips evenly over egg mixture in an attractive pattern. Cover and cook until egg mixture is firm, about 10 minutes. With a plastic spatula, carefully loosen edges of frittata.
Gently invert onto a plate, then turn over onto a serving platter so side with asparagus tips is up. Serve immediately.
RECIPE FACTS

Servings: Makes 6 servings

Nutritional information per serving

Calories 216 ( 33% from fat) • carbo. 25g • prot. 11g • fat 8g • sat. fat 2g • chol. 213mg • sod. 595mg

Related Products

REVIEWS FROM THE COMMUNITY
Get Cooking! Recipe Contest

Think your recipe has what it takes to win? Let the Cuisinart culinary community be the judge. Enter our Get Cooking! contest and win a "Wake-up Those Taste Buds" Kitchen Collection!

ENTER CONTEST
COOKING TOOLS
Recipe Box, Pantry & Shopping List

Create a list based on all the ingredients you will need for your favorite recipes. Add ingredients, search recipes and manage your Shopping list. Its convenient, fun and so easy to use!

LEARN MORE
Cuisinart KitchenSync
Search for recipes, share them with friends or save them to your own Recipe Box. Watch videos or Keep track of your Pantry and manage you Shopping List. Available for iOS, Android, and Kindle Fire!
DOWNLOAD NOW
IMAGE DETAIL