In a mixing bowl whisk together the eggs, egg whites, milk, salt and pepper. Set aside. Cut Asparagus into 2½-inch lengths. Bring a saucepan of water to a boil and cook the asparagus until just tender, about 2-3 minutes. Drain and place in a bowl.
This is is another “peasant dish”, like Potatoes and Eggs, but this time made with Asparagus. This is also a filling dish, like most Frittate. A portion will satisfy most hungers. Cut into smaller wedges this makes a perfect appetizer or antipasto.
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