lost recipe
  Re: (...)
I have lost a recipe for a Asparagus Frittata that was in a preview issue I received in September or October of 2005. Can anyone help.
  Re: lost recipe by chrl (I have lost a recipe...)
Welcome Chrl - I tried to find what you're looking for, but with no luck...but, I did find this one that sounds really good, so until someone else finds what you need, I'm going to drool over this one - maybe sub asparagus for the artichokes.

Artichoke Frittata
(Cuisine, June 2000, Issue 21, p. 40)

Makes: One 10" Frittata; Serves 6 Total Time: 35 Minutes Rating: Easy

Saute in 2 Teaspoons Olive Oil; Remove and Set Aside:
1 cup canned artichoke hearts, drained and quartered
1/2 cup thinly sliced prosciutto, torn into strips

Add to Saute Pan:
12 eggs, beaten

Top with; Bake and Broil:
Sauteed artichokes and prosciutto
1/4 cup Parmesan cheese, grated
1 T. fresh chives, chopped

Serve Frittata with:
6 slices pumpernickel (or other dark bread) trimmed and toasted
6 cups mixed greens, lightly tossed with vinaigrette (1 cup/serving)

Garnish with:
Fresh whole chives

Preheat oven to 425°. Heat olive oil in a 10" ovenproof, nonstick skillet over med. heat.

Saute artichokes and proscuitto; cook until prosciutto starts to curl. Remove and set aside. Wipe pan clean; coat with nonstick spray.

Add eggs; cook until curds form.

Top with artichokes/proscuitto, cheese, and chives. Place pan in oven; bake 7–8 minutes. Remove from oven; preheat broiler. Broil 2 minutes, until eggs are fully set and top is lightly browned. Remove from oven.

Serve Frittata with toasted pumpernickel slices and mixed greens.

Garnish with whole chives.

Nutrition Information (Per 1/16 slice):
216 calories 59% calories from fat 14g total fat 4g carb. 352mg sodium
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
  Re: lost recipe by chrl (I have lost a recipe...)
Welcome, chrl! I could only find the artichoke one too. I actually made this one, btw...it was pretty good except that I don't think my prosciutto was top-notch. In the picture it looked red, but mine turned kind of an ugly gray. Blech...it was tasty though.
  Re: Re: lost recipe by TwilightKitten (Welcome, chrl! I cou...)
Welcome chrl! I found many recipes for Asparagus Frittata on google and foodtv but nothing from C@H. I've just joined the forum and only have a few magazines.

Please spay and neuter your pets.
  Re: lost recipe by chrl (I have lost a recipe...)
I looked in the comprehensive index and the only fritata listed was the artichoke fritata from issue 21 page 40
  Re: Re: lost recipe by coco hernandez (I looked in the comp...)
I looked as well. Artichoke was the only one!
Loving every moment of my life!!
  Re: Re: lost recipe by Bizymomma (I looked as well. A...)
I couldn't find it either. Welcome to CAH.
Don't wait too long to tell someone you love them.

  Re: Re: lost recipe by cjs (Welcome Chrl - I tri...)
WELCOME chrl----I sort of remember seeing an asparagus frittata but can't find it--you sure C@H?? I will find another one if you wish---

Hope you join us often!!
"Never eat more than you can lift" Miss Piggy
  Re: Re: lost recipe by Roxanne 21 (WELCOME chrl----I so...)
I don't know where this one came from and I haven't tried it, but this might help you out.

Now You're Cooking! Export Format

Asparagus Parmesan Frittata


1 tablespoon olive oil
12 spears asparagus, trimmed; cut into 2 inch pieces
1/4 teaspoon fresh tarragon; chopped
salt and pepper; to taste
6 large eggs; beaten
1/4 cup parmesan cheese; grated


Preheat the broiler. Heat olive oil in a heavy skillet over a medium high-heat. Add asparagus cook until tender but crisp, about 1 minute. Season with tarragon and pepper. Lower to medium-low heat.

In a medium bowl, beat eggs with a fork for about 20 strokes. Pour into the asparagus mixture, stirring to incorporate. Add cheese, cover and cook about 3 minutes until eggs set. Place under broiler to brown lightly, for
about two minutes. Cut into wedges and serve

Yield: 2 servings

** Exported from Now You're Cooking! v5.73 **

Have fun

If you don't like it, eat it anyway: Grandma

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