Thanksgiving Recipe: Asparagus, Tomato, Basil Frittata

Asparagus, Tomato, Basil Frittata
by Ryan

Serves: 4 (Cut eggs to 3 for 2 servings)

Ingredients
5 Eggs
4 Tbls Cream (or milk)
1 cup cooked mini penne pasta
2 cloves garlic (minced fine)
3 Tbl red onion (chopped fine)
3/4 cup Parmesan cheese (divided)
2 Tbls Fresh Basil (julienned)
1/3 c. Asparagus (cut into 1 inch chunks)
1/3 c. Grape tomatoes (halved)
3 Tbls Olive Oil
Salt & Pepper to taste
Pinch - Red Pepper Flakes

Egg Base

• Beat 5 eggs in bowl
• Add Cream
• Add Fresh Basil
• Add Cooked Pasta
• Add Salt and pepper
• Add 1/2 c. Parmesan cheese

Cooking Directions

• In a 12 inch oven safe non-stick saute pan
• Add Olive Oil and heat over medium heat
• Add onion and red pepper flakes - cook 1-2 min
• Add asparagus - cook 1-2 min
• Add garlic and tomatoes - cook 3-4 min
• Add Egg base - stir to combine all ingredients
• Periodically stir until egg is half cooked.
• Sprinkle remaining Parmesan cheese over top
• Place pan under broiler - 2-3 minutes till egg is cooked and cheese is golden brown
• Let pan rest for 5 min, then slide frittata to cutting board, slice and serve